Recipe
As our chef teaches us, flours are used for bread-making and semolina for pasta. So, there is no better time than the wheat month to roll up your sleeves and prepare fresh handmade cavatelli with a very tasty ragout of octopus, curled in the rock according to Puglian tradition.
Ingredients
400g durum wheat flour semolina Senatore Cappelli
Warm water
A pinch of salt
20g of Extra Virgin Olive Oil
1kg of octopus
200g of yellow onion
200g of Negroamaro red wine
500g of Regina cherry tomatoes
Basil
Procedure for Cavatelli
Make a fountain with durum wheat flour semolina on a wooden cutting board.
At the beginning, knead the semolina by hand slowly pouring the water slowly.
Then add salt and Extra Virgin Olive Oil and continue to work the dough.
Work with the palms of the hands and massage it until a smooth and homogeneous dough is obtained, forming a nice smooth ball.
Let it rest for 20 minutes always on the same chopping board, covered with a towel.
Then, with a knife, form small loaves about 10 cm long.
Cut each small loaf, small pieces of 1 centimeter.
With a smooth table knife or even better with a knife to spread the butter, lightly press on the pasta bringing it towards you.
Once these shells are formed, which are then what Puglian call cavatelli, one by one turn them over themselves and place them on a finger.
Once finished leave them dry on the cutting board for about one hour.
Photo credit: http://giorgiapassionecucina.blogspot.com