On Moddizzosu!
first courses from Italy
no potato dumplings
no potato dumplings
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The cavatielli cilentani or without potato dumplings are a type of homemade pasta the traditional Cilento.
preparation
step 1
Put the flour on the work surface. Form a well in the center and start pouring the water a little at a time. DO NOT add salt.
step 2
Knead with fingers first and then with both hands until you get a soft and smooth dough. If the dough is still a bit hard you have to add another little water.
step 3
But be careful not to become overly soft dough otherwise not be able then to get the dough.
step 4
Once the dough ready let it rest for a quarter dora or a little more in order to allow to water and flour to bind. You will see that the dough will become more soft and elastic.
step 5
After this time, take a piece of dough and begin to stretch with hands up to form a stick of at least twenty centimeters in length and the thickness of a centimeter.
step 6
Cut then with a knife into many small pieces of about one centimeter in length.
step 7
Take a piece, appoggiateci above two fingers (index and middle) and exert a slight pressure inside (as if you would like to dig) until you see the edges of the dough piece that curl.
step 8
The direction to follow is that from the cutting knife down. Do not dig too much otherwise the dough sticks on the floor!
step 9
The same thing can happen if the dough is too soft. A hand hand that prepared cavatelli put them on a floured tray to prevent it from sticking together.
step 10
Cook the cavatielli cilentani in salted boiling water. When they begin to surface they are practically ready (a few minutes) but Taste them and cook as much as you like.
step 11
Meanwhile you have prepared a good rustic sauce (with a mixture of beef and pork), with which you can dress the cavatielli Cilento! Enjoy your meal!!