cavatelli home made

This is the recipe from our great friend from Basilicata/New York, Rita Perretta,  the mother of Teresa from Rionero in Vulture.

They have a great travel company specialized on the best of Italy, My Italy destination.

Her mother is a great chef and if you have the chance to make a cooking class with her, we are sure it will be the best experience of your life.

In Molisano dialect the name is: "cavetiell". The shape is similar to a shell and they are perfect to contain ragout or delicious Italian pasta sauces like also the Roman Matriciana....

Ingredients:

100 gr. of Flour n. 0 

50 gr. of Water

or 50 gr. of Semola di Grano Duro 

50 gr. of Flour n.0

50 gr, of water

a pinch of salt and Evo Oil.

This is the recipe from our great friend from Basilicata/New York, Rita Perretta,  the mother of Teresa from Rionero in Vulture.

They have a great travel company specialized on the best of Italy, My Italy destination.

Her mother is a great chef and if you have the chance to make a cooking class with her, we are sure it will be the best experience of your life.

In Molisano dialect the name is: "cavetiell". The shape is similar to a shell and they are perfect to contain ragout or delicious Italian pasta sauces like also the Roman Matriciana....

Ingredients:

100 gr. of Flour n. 0 

50 gr. of Water

or 50 gr. of Semola di Grano Duro 

50 gr. of Flour n.0

50 gr, of water

a pinch of salt and Evo Oil.

Directions:

Make a Cone with the flour, add water. make the dough and let it rest for at least 20 minutes.

Make a snake with the dough of 1 cm of thickness. And cut small cubes of 1 cm more or less each one. Pinch it with two fingers, rolling it on the cooking board.