No Fail Pasta Dough (Cavatelli Pasta)

No Fail Pasta Dough (Cavatelli Pasta) Recipe
Prep Time: 60 mins Cook Time: 5 mins Total Time: 1 hr 5 mins
Servings 4
  • 400 grams Double Milled Durum Semolina Flour (Semola Rimacinata Flour) plus more aside for dusting
  • 200 milliliters Lukewarm water (40°C)
  1. Assemble the Kneading Blade into the food processing bowl.
  2. Add the Semola Rimacinata Flour into the food processing bowl and securely place and lock the lid onto the food processing bowl.
  3. Turn the rotary dial towards the (Dough Mixing Function) position and push in to start the 'Dough Mixing' function.
  4. Slowly pour in the lukewarm water through the chute opening. Continue the 'Dough Mixing' function until the dough comes together into a ball.
  5. Stop the function and unplug at the power outlet. Remove the lid and tip the dough onto a lightly floured surface.
  6. Knead the dough for 5 minutes or until the dough is smooth and springs back with a finger.
  7. Cover and rest the dough at room temperature for 30 minutes.
  8. To make cavatelli pasta, divide the dough into 8 equal portions. Roll each portion into a 2cm thick log. Work with one portion at a time and keep the remaining portions covered to avoid drying out.
  9. Cut the log into 0.5cm pieces. Using a gnocchi board and a dough cutter or the back of a butter knife, roll the pasta pieces into cavatelli shapes.
  10. Transfer to a tray dusted with more semola rimacinata flour.
  11. Cook the pasta in boiling salted water until they float to the surface, 2-3 minutes.
  12. Serve with the "Basil Pesto" sauce recipe or your favourite pasta sauce. Enjoy!