INGREDIENTS

INSTRUCTIONS

Place the semolina and all-purpose flours and the salt in a food
processor or the bowl of a heavy-duty mixer. With the machine  running,
add just enough water to from a stiff dough. When the dough  forms a
ball, remove it from the processor. On a lightly floured  surface,
knead the dough until it is smooth and elastic, about 1  minute.  Line
2 large jelly-roll pans with clean dry dish cloths or napkins.  Dust
the cloths lightly with flour.  Cut the semolina dough into 8 pieces.
Take 1 piece and keep the  remaining pieces covered with an inverted
bowl as you work. On a  lightly floured board or countertop, roll the
piece into a long rope  about 1/2 inch thick. Cut the rope into
1/2-inch lengths. Hold a  dull-bladed knife with a rounded tip in 1
hand with your index finger  pressed against the blade of the knife.
Flatten each piece of dough,  dragging it slightly so that the dough
curls around the tip of the  knife to form a shell shape.  Place the
cavatelli to dry in a single layer on the prepared pans  while you
continue with the remaining dough.  Yield: 1 pound of dough  NOTES :
(Courtesy of Michele Scicolone, A Fresh Taste of Italy)  Recipe by:
Cooking Live Show #CL8829  Posted to MC-Recipe Digest V1 #504 by Angele
Freeman  <jfreeman@netusa1.net> on Mar 8, 1997.

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