Dough for homemade Italian pasta
Votes: 1
Time: 30 min.
Homemade Italian pasta dough - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Dough portion 450 gr.
- 1.5 cups premium flour
- 1 cup Italian semolina flour
- 1 teaspoon of salt
- About 3/4 cup warm water
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Recipes with similar ingredients: cavatelli pasta, unleavened dough
Cooking the dish according to the recipe:
- Place the flour, semolina, and salt in a food processor. With the mixer on, begin adding water to form a stiff dough. Once the dough forms a ball, remove it and place it on a lightly floured surface.
Knead the dough until smooth and elastic, about 1 minute. Roll the dough out lengthwise and cut into 8 pieces. Use one piece for the dough, and cover the remaining pieces with an upside-down bowl. - Line two baking sheets with waffle towels. Dust the towels with flour.
- On a lightly floured countertop, roll the dough into a long log. Cut into 1cm pieces along the length. Take a rounded butter knife and, pressing the tip with your finger, run it down the length of the log to curl it.
- Place the cavatelli in a single layer on the prepared baking sheets to dry.
- You can boil it cavatelli pasta for a minute and cook with the sauce. Or prepare ahead and place in the freezer.
Author of the recipe - Sarah Moulton (USA) – chef, TV presenter, culinary writer
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