Homemade Cavatelli Pasta
Cavatelli is a typical Southern Italian pasta made out of just durum wheat semolina flour and water. The starch contained in the durum gives this pasta its distinctive and firm texture, perfect to go with a simple tomato sauce or with a rich Bolognese. Make sure to use a very fine semolina (called durum or semola rimacinata) or the dough will be too stiff.
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If not using the cavatelli right away, let stand at room temperature for 24 hours and then transfer to a paper bag. Check from time to time to make sure no mold develops, and use within a week.
Cooking time will depend on dryness. If the cavatelli are freshly made, it will take about 5 minutes. If they are a few days old, cooking takes about 8 to 10 minutes. In any case, as always when cooking pasta, the best way to check is to taste.
If you cannot find the durum or semolina "rimacinata", mix regular semolina with plain white flour in 50-50 ratio.