Cavatelli

In development.

Ingredients

• 4 cups Unbleached Flour
• 1 egg
• 1 2/3 to 1 ¾ cups lukewarm water

Directions:

1. Place flour on table and spread out leaving a hole in the center
2. Crack egg and pour into center of flour
3. Pour in 1 ½ cups of water to start
4. Knead dough to a soft consistency, adding more water as necessary. Continue folding dough several times.
5. Let dough rest for 5 mins
6. Knead again into a long loaf
7. Fold in two and cut down the center
8. Knead each piece a few times and form into a round piece
9. Cover with plate and allow to rest for 5-10 mins
10. Extend one of rounds with a rolling pin. Rotating it as you do so.
11. Bubbles in the dough means the dough is good and ready.
12. Extend a bit to about 10 inches and then allow the dough to rest for 2-3 mins
13. Extend again to about 14 inches and allow the dough to rest again for 1-2 mins
14. Extend one last time to create and approximate 14 ½ round piece, approximately 3 mm thick
15. Sprinkle on some corn meal and some flour, and sprinkle some flour underneath the dough to keep it from sticking. Then cut in strips just a little less than an inch then slice the strips into approx. 5-7 mm pieces. Toss by hand in the corn meal so that they are not too slippery. Roll each piece into a cava with two fingers.
16. Rest them on a lightly floured cookie sheet.