Keep Shaping: Cavatelli
Now that you’ve mastered malloreddus, trofie, and orecchiette, it’s time to tackle a new shape!
Cavatelli, aka “little hollows,” are small, shell-shaped pasta. The shape is popular throughout southern Italy, with slightly different regional variations. Semolina dough is traditional, though you can also use whole-wheat dough to make this shape.
Divide and Stretch
Divide the dough into 16 pieces and cover with plastic wrap. Stretch and roll 1 piece of dough into a ½-inch-thick rope, then cut the rope into ½-inch nuggets.
Use Your Thumb
Working with 1 dough nugget at a time, place it cut side down on the counter. Using a continuous motion, gently press the tip of your thumb into the dough and away from you to form a curled pasta shape. Transfer the pasta to a lightly floured rimmed baking sheet. Repeat rolling, cutting, and shaping the remaining dough pieces.
