How to make Gluten Free Cavatelli
How to make Gluten Free Cavatelli
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How to make Gluten Free Cavatelli
In a food Processor with the blade add and pulse until combined:
½ Cup Bob's Red Mill Gluten Free Brown Rice Flour
½ Cup Bob's Red Mill Gluten Free White Rice Flour
1/3 Cup Bob's Red Mill Gluten Free Millet Flour (Or Gluten Free Sorghum Flour)
2/3 Cup Bob's Red Mill Tapioca Flour
¼ Cup Bob's Red Mill Potato Starch
1 TBL. Xanthan Gum
1 tsp. Salt
In a Glass Measuring cup whisk with a fork:
3 Large Eggs (Room Temperature)
2 TBL. Extra Virgin Olive Oil
Slowly pour the Egg and Oil mixture thru the chute
After that has been mixed, add 2-4 TBL. Water
Adding only 1 TBL. At a time. (I only used 2 TBL of the water)
If you add to much water and the dough is very sticky add a little bit more flour.
Also if the dough is to dry add a little bit more water.
The Dough should have the consistency of Play Dough.
Mix in the Food Processor for about 1-2 Minutes until the Dough is Pliable and does not stick to your hands.
Place the dough on the counter (You do not need to add any flour to the counter)
Knead for about a minute.
Cover the Dough completely in Plastic Wrap. Rest 40-45 minutes.
Unwrap the dough and place on a Large Wooden Cutting Board,, the grain of the wood helps to easily roll out the dough. Sprinkle a little bit of Gluten Free Rice Flour on the Cutting Board.
Cut off a small piece of dough with a knife or bench scraper.
Keep the remaining dough covered with plastic wrap so it does not dry out.
Hand roll out the small piece of dough into a long log about 1/4 thickness.
Cut the log with a knife or bench scraper into 1 pieces.
Take each piece of dough and hand roll to about 1-1/2 long pieces or size of your choice.
Try to keep them the same thickness so they all cook evenly.
To form the Cavatelli I used a Gnocchi Board. Place 1 piece of the rolled out dough on the Gnocchi Board. Use a Bench Scraper and press into the back of the dough,,,push,,,and roll,, dragging the dough across the Gnocchi Board.
You will see the marks from the Gnocchi board,,a crease in the back and holes on the ends.
Place the Cavatelli on a very lightly floured cookies sheet using Gluten Free Rice Flour.
I like to keep the Gnocchi Board at an angle/sideways - push into the back of the dough -- push -- drag -roll.
Continue until all the dough has been shaped.
You can cook the pasta immediately,, if not cover with plastic wrap so they do not dry out. I let mine sit out covered on the counter for 1-1/2 hours. Or you can Freeze the Cavatelli to cook at another time. Place the cookie sheet in the Freezer, once the Cavatelli are frozen place in a Zip Lock bag.
To cook the Cavatelli:
Bring a large pot of water to a boil,, add salt and the Cavatellis.. stir. Boil until done; depending on the size of your pasta.. I checked mine after 5 minutes.. you do not want to over cook the Cavatelli. Mine took 8 minutes to boil. Drain in a colander... sprinkle lightly with a little bit of Olive Oil.
Serve with your Favorite Sauce.
You can also cook the Pasta frozen,,, it will take a few extra minutes,... keep an eye on them so you don't over boil them.
ENJOY!!
If you don't have a Gnocchi Board use a bench scraper or butter knife,,, on the wooden cutting board,, push the knife into the back of the dough,,, Push, Drag and Roll.
****LINK to my Video for Sauce with Sausages****:
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Nana's Homeade Cavatelli - Part 4 (footnote)
A Cavatelli Machine is No Good for Nothing! - Mary Bodanza - August 29, 2007
Here is a footnote about Homemade Cavatelli making. Nana is so incredibly fast at making these it was hard to keep up. She can make them with two hands and can make 4 at a time. She pushes some, she pulls some, but they all turn out great. I kept trying to do them by pulling in with my index fingers, but after about 20 minutes I realized that I am much better at pushing them with my thumb. Then I was on a roll. Nana says there is no wrong way. ENJOY!
Demetra Cavatelli Maker - How to Make Cavatelli Pasta - Consiglioskitchenware.com
**This product no longer comes with the storage bag. The manufacturer now provides the Demetra in a box. the handle can be grey or black.**
*****The redesigned model is now Divina Cavatelli Maker with aluminum, heavy metal, and enameled painted housing******
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Demetra Premium Cavatelli, Gnochetti and Orecchiette Pasta Maker (Made in Italy)
Consiglio's introduces the Demetra premium cavatelli, gnochetti and orecchiette pasta maker to the US market. Undoubtedly the best Cavatelli pasta maker in the market, designed from heavy duty steel and nylon construction and 100% made in Italy. The Demetra Cavatelli maker stands apart from all other cavatelli pasta makers in the market, offering robust nylon rollers that can produce Cavatelli, Gnochetti and Orecchiette pasta, a first of its kind. The Demetra Cavatelli maker has a heavy duty feel and heavy weight at over 3.5lb. Included with the Demetra Cavatelli maker is a heavy duty suction base, ideal for suction to any flat smooth surface. Instruction and recipe along with a sturdy handle and gift / storage bag and nylon pasta guide tray included.
How does it work? After preparing your dough and rolling into long strands, you simply pass the dough through the Demetra cavatelli makers rollers. On the under side of the Demetra cavatelli maker is steel patterns, which the rollers press the dough into. You can pick one of three options, by simply moving your dough strand to one of three positions on the rollers. Once you select which pasta you want to make you simply crank the handle and the Demetra cavatelli maker handles the rest. The Demetra cavatelli makers comes with a white nylon pasta guide tray that allows the fresh pasta to roll down the unit once processed.
100% Made in Italy - The Demetra Cavatelli maker is 100% made and manufactured in Italy. All components of the cavatelli maker and all materials are Italian made. The build quality of this cavatelli maker is truly impressive, with heavy steel construction.
Production Capability - The Demetra cavatelli maker can handle jobs for home cooks and chefs alike. From small tasks to light professional usage. The build and design of this cavatelli maker and internal gears are designed to last.
Whats included? - The Demetra cavatelli maker includes the following (1 x Cavatelli maker 1 x Handle crank 1 x instruction and recipe manual in English 1 x premium material gift / storage bag 1 x nylon pasta guide tray)
Roller Dimensions - Roller length 3.6 x 1.3 diameter
Unit Dimensions - Height 8 x Width 5.2 x depth 4.8
Dimensions of suction base 4.5 diameter
Made in Italy
Material storage / gift bag and instruction manual included
1 year residential warranty. (This product is not warranted for commercial use)
**This product no longer comes with the storage bag. The manufacture now provides the Demetra in a box.**
How to make fresh pasta without machine
In this video I will show you how to make vegan pasta dough without machine and shape it into Gnocchetti Sardi (malloreddus) and Tuscan Spaghetti (Pici). No fancy machine needed!
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Home-made pasta with no machinery! (vegan and nut free)
2-1/2 cups durum wheat flour*, or plain (all purpose) flour, plus extra for dusting
1 pinch salt
3/4 cup water
Put the flour and salt in a large mixing bowl, make a well in the centre and slowly pour in the water, mixing as you go to incorporate the flour. Don’t add all the water at once as you may not need it all. Tip it onto a floured surface, oil your hands and knead for 3–4 minutes or until it comes together in a smooth ball. Add a little extra flour if it feels a bit wet. Wrap it in plastic film and let it rest in the fridge for 30 minutes.
*also known as semolina flour
To make Gnocchetti Sardi (malloreddus):
Divide the dough in 8 to 10 balls. Roll each ball of dough into ropes about 1 inch thick . Then cut each rope into 3/4 inch pieces and roll them on the ribs of a fork or a wooden board with ridges. Dust with flour and set aside.
To make Pici:
Pinch small pieces of dough (about the size of a small walnut), roll it with your hands to about 1/2 cm (0.2 inches). Repeat with the remaining dough , dust with flour and set aside.
How to Make CAVATELLI PASTA from Scratch
Homemade cavatelli are eggless, oval-shaped pasta shells with a gap through the middle which is great for capturing the sauce. This pasta, originally from Puglia and Molise is still made by hand all over the region – especially by talented Nonna’s who have been perfecting the shape for years!
????Print the written recipe from my website
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How to Make CAVATELLI PASTA from Scratch
INGREDENTS (for 3-4 people)
300ml/1.26 cups warm water
500g/17.63oz semolina flour
UTENSILS
Wooden bench
Fork
Rolling pin OR pasta machine
Knife/Pastry cutter
Butter knife
Cooling rack
METHOD:
Cavatelli pasta are best made using semolina flour, so start with 500g/17.63oz for a portion of 4.
Pour 500g/17.63oz semolina on a wooden bench, create a well, add water, a little bit at a time and mix into the semolina pinching the sides in, then mixing it through, to create a paste-like consistency.
Repeat this until the semolina pasta dough for your cavatelli has completely absorbed the water.
Start to knead the dough to bring it altogether and help improve the consistency.
When kneading, press using the palm of your hand, toward the front, fold back then repeat this motion.
Add more water if it feels too dry and keep kneading.
If the cavatelli dough feels sticky, add another sprinkle of semolina flour and knead through.
Let it rest for 10-15 minutes.
How to roll out the homemade CAVATELLI PASTA
After your pasta dough has rested, check that it is soft and smooth then cut a piece and roll it out into a snake-like shape, using one hand to start with and then stretching it out with both.
VINCENZO’S PLATE TIP: If your homemade cavatelli dough is a little sticky, sprinkle some semolina on your bench and then stretch the dough out on top of it.
Now, cut this into small pillows, similar to gnocchi, using your knife on an angle.
Using your knife, create the homemade cavatelli by pressing down on each pillow, and rolling it back.
Once it is rolled around the edge of the knife, remove it and it should retain its shape as a cavatelli by closing back in through the middle.
If you have a special board with ridges, you can also roll the homemade cavatelli on this using your finger, but I prefer just a simple knife! These are known as “Cavatelli Rigati”
Even simpler, you can use your finger to press down and roll back each pillow and this will also create the homemade cavatelli shape.
To dry the pasta, place it on top of a cooling rack (or similar), leaving a small gap in between each one.
Dry the pasta for a few hours at room temperature.
VINCENZO’S PLATE TIP: Dry the pasta in an area where the sunlight hits your bench during the day.
HOW TO SERVE:
Boil a large pot of water, add a pinch of sea salt and pasta then cook for 10-20 minutes (cooking time dependent upon the thickness and drying time).
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