Strascinati (cavatelli or orecchiette pasta)
Recipe Type: Base recipe (ricetta di base)
Cuisine: Inter-regional
Author:
Prep time:
Cook time:
Total time:
Serves: 930 grams
[i]Strascinati[/i] are pulled pasta shapes popular in southern Italy. They can be pulled over grooved boards or baking boards using a knife, iron or fingers. [i]Orecchiette[/i] (particularly popular in [i]Puglia[/i]) and cavatelli are the two most popular shapes. [i]Cavatelli[/i] in [i]Calabria[/i] may also have potatoes added while in [i]Campania[/i], they add eggs. Types of [i]cavatelli [/i]may also be grooved with a needle.
Ingredients
- 600 grams semolina flour (durum wheat)
- 330 mls water
Instructions
- Mix the water and flour together in a bowl using your hands until the flour has absorbed the water and starts to come together.
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- Turn it out onto a board and keep bringing in the dough until it forms a ball of even texture.
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- Cut off handfuls of dough at a time, keeping the rest under cling film. Roll the dough into cylinders 1.5 cm thick. Cut into pieces 1.5 cm wide.
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- To make orecchiette, use a knife tip to smear the pasta along and then slightly turn inside out.
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- To make cavatelli, roll each piece into a smaller cylinder, about 8 mm thick. Use 2, 3 or 4 of your fingers (cut the pieces longer if you are making longer cavatelli) and press down on the pasta, smearing it towards you to create the indentations needed.
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