Ingredients
- 375g finely-ground double-milled semolina flour (semolina rimacinata)
- 150g to 175g room temperature water
- 1 tablespoon olive oil
Method
- In a large bowl, mix semolina, 150g water, and oil together until a clumpy dough forms and there is very little dry semolina remaining at the bottom of the bowl.
- Use your hands to press and knead the dough together in the bowl until it forms a rough ball. If the dough seems too dry, like there’s no way to get it to come together, knead in 1 to 2 more tablespoons of water.
- Transfer dough to a clean counter and knead until smooth, about 4 to 6 minutes.
- Cover dough with a bowl and rest for about 15 minutes.
- Use a bench scraper or knife to cut the dough into 6 equal pieces. Keep all but one piece of dough covered.
- Working with one piece of dough at a time, use the palms of both hands to press down moderately on the dough and roll until the dough forms an even rope that’s roughly 1/2-inch diameter and 12 to 15 inches long.
- Make sure the surface (should be wood) beneath the dough is clean (no dusting of flour) so the rope can grip the surface and lengthen as it rolls.
- Cut the rope into 1/2 inch long segments.
- Roll on cavatelli board using two fingers or three
- Dust with semolina as needed to prevent sticking
- Allow to dry (cure) at room temperature for 30 minutes to an hour
- Cook or freeze