Olivia, aka “La cuoca errante” and inspired writer at elle.it, just made a mountain of cavatelli with her new Big Mama!
Look at this magnificence!
Who knows how many other great recipes she will prepare with our pasta machine!
Simplicity and taste from southern Italy: cavatelli will be hard to replace in your kitchen!
Cavatelli pasta (“cavatiell” in the dialect spoken in Italy’s Molise region) is a traditional variety of pasta from the Molise region later incorporated into the cuisine of some areas of Apulia where it is called “capunti”. It is traditionally prepared with durum wheat semolina and water. Some recipes call for potatoes to be added to the dough. They have an elongated, hollow shape that allows for condiments to cling to the pasta. The results are fantastic!
Preparing cavatelli with BIG MAMA and LITTLE MAMA:
Once you have chosen and prepared the dough you prefer, cut pieces of pasta from the block of dough, flatten and roll with your fingers until you have obtained strips of the length you prefer that are 4 mm thick and 3 cm wide.
Place the strips of pasta between the two rollers and run it through while turning the crank.
To obtain perfectly smooth cavatelli, use the right (innermost) side of the roller. You will get the gist of it in no time at all! You’ll see. You’ll have a mound of perfectly shaped cavatelli in no time at all.
