MAKE

HEIRLOOM CAVATELLI

BY COLTON STEINER

A pasta recipe easy enough for a weeknight, yet delicious enough to impress your family, our Heirloom Cavatelli is a great recipe to use our Heirloom Farina and All Purpose Flour in. Using only flour, water, and salt our Heirloom Cavatelli can become a staple in your household. It is a fun process to roll, which can become a great way to involve the whole family in making dinner together.

EQUIPMENT NEEDED

Digital Scale (g)
Bowl
Rolling Pin
Pizza Cutter/Bench Knife
Fork

INGREDIENTS

225g Dry Storage All Purpose Flour
400g Dry Storage Heirloom Farina
9g Salt
385g Water

/ FLOUR TO MAKE Noodles \

BUY

Instruction

1. Mix flour and salt in a bowl together.

2. In either the bowl or your countertop, make a well in the center of the flour. Slowly add water while mixing in the flour. Once water is added, move everything to your countertop, and try to make a shaggy dough

3. Once the dough comes together, with no dry clumps of flour present, continue to knead by hand for 10-12 minutes. You will pick up on one side of the dough, gently lift up, then push from the other side to fold the dough over itself. You want to be careful not to tear the dough, but want to make sure to develop it fully. The dough will be smooth once developed.

4. Form the dough into a flat circle, wrap in plastic wrap, and leave out room temperature for at least 30 minutes. This step is crucial, to let the flour fully hydrate and for the dough itself to relax.

5. After the 30 minutes, unwrap the dough, then transfer to a floured work surface. With your rolling pin, roll the dough into a ½ in thickness. It will help the next step if you also take time to keep your dough as square as possible.

6. Once your dough is flat and square, use your pizza cutter or bench knife to cut the dough into 1/2in strands. I was doing about three strips at a time. Then go the other way, and cut the strands into rectangles. (You can do all of these at once, but be cautious about the dough drying up if exposed to air for too long)

7. With the rectangles of dough, you will press the dough into the tines of an inverted fork. You want to press the dough evenly on the tines, then come back to the side you started, and roll the dough into itself to make a curled shape. Dust the cavatelli with the flour to help avoid stickage. (This step is a great part to involve your family and friends into helping you

8. To cook the cavatelli, bring a large pot of water to a boil over high heat. Salt the water well. Add the cavatelli and cook for about 3 minutes, or until al dente. Toss with your favorite olive oil or sauce and enjoy!