Cavatelli di patate homemade (potato cavatelli)
Cavatelli, like orecchiette, are a form of fresh pasta without eggs, with only semolina, flour and potatoes in our case (with potatoes they are softer than classic cavatelli). The concave shape similar to a small shell is perfect for collecting any type of Italian seasoning.
Ingredients for 4 portions:
– 150g(5.29 oz) of durum wheat semolina (semolina)
-150g(5.29 oz) of flour
-100g(3.52 oz) of potatoes
-100g(3.52 oz) water at room temperature
Preparation: Boil the potatoes for about 30-40 minutes, drain and peel them, then mash them with a potato masher. Place the flours and mashed potatoes in a bowl, add the water and mix initially with a fork and then with your hands. If necessary, add a little water or flour to obtain a smooth dough. Make a nice ball. Detach a piece of dough from the ball and make a cord of about 1 centimeter.
More than one cord will come out of the dough. Cut the cord into 1cm by 1cm pieces. Where the cubes were cut, dig inside with your thumb to give them a concave shape. As you make the potato cavatelli, place them on a tray. Bring a large saucepan to the boil. When the water boils, add some salt and then add your cavatelli. Cook them for a short time, as they come to life, take them out and put them together with the chosen Italian seasoning.
Buon Appetito!!