CAVATELLI PASTA FOR ONE
Katie Brooks shares fresh pasta recipe for 1 with no tools and 2 ingredients.
INGREDIENTS:
1/2 cup (90g) semola rimacinata flour (fine semolina flour)
50 ml warm water
HOW TO MAKE:
- Make a well with your flour on a clean, flat surface or in a bowl.
- Pour water into your well and with a fork, gently pull the inner edges of the flour into the water and mix. Do this a little at a time until it resembles a batter.
- Bring the remaining flour into your well so that the moisture is fully incorporated into the flour. Start using a dough scraper or just your hands to gently massage the bits of dough together until it starts forming a ball.
- Start hand kneading by applying pressure with the heel of your hands into your dough, rotating and applying pressure again, repeating this until smooth and bouncy.
- Knead for at least 5 minutes, adding flour a little at a time until no longer sticky. Dough will be ready when it is smooth & bounces back with a gentle finger poke. Form into a round ball & cover for 30 minutes at room temperature.
- Once dough has rested, apply just enough pressure with your hands on the dough, rolling back and forth while simultaneously pulling the dough in an outward motion to lengthen the pasta into a thick rope.
- Continue rolling your rope out thinner, cutting in half as needed, until your desired thickness (1/2 inch). Flour all sides of the ropes.
- Using a dough scraper or knife, cut ropes into small cubes (1/2 in x 1/2 in) & toss with flour.
- Using a textured tool or just a flat surface, form your pasta by applying pressure with your thumb and rolling through your pasta pillow to create the cave in the center that acts as a vessel for your sauce.
- Toss your finished pasta with flour and lay in a single layer until ready to cook.
- Cook finished pasta in boiling salted water for 2 minutes or until floating.
- Once pasta is cooked add directly to your sauce to help marry the two.
*Recipe courtesy of Katie Brooks from Buona Pasta Club