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Cavatelli Pasta
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Doses for the pasta:
For cavatelli:
100 g Durum wheat flour
50 g Water
For fettuccine:
70 g 00 type wheat flour
30 g Durum wheat flour
For ravioli:
70 g 00 type wheat flour
30 g Durum wheat flour
Directions:
  •  Place the flour in the shape of a fountain. Pour water in the middle
  • Add salt and start incorporating flour with the help of a fork before you start kneading the dough
  • Unlike egg-based dough, durum wheat pasta dough can be worked without having to rest in the fridge