INGREDIENTS

INSTRUCTIONS

SEMOLINA DOUGH
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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