Thank you for watching everyone! I appreciate the support. Please LIKE and SUBSCRIBE. And feel free to leave comments below!
@francdana78313 жыл бұрын
Question, how long would you boil them? With semolina only are they be hard ?
@cheftuan3 жыл бұрын
Until they float. No, they aren't hard unless you dry them out. Many boxed pastas are made with just semolina and water. Read the ingredients list.
@carolineflynn17992 жыл бұрын
Great technique with the scraper. The cavatelli look homemade while still being uniform. I can't wait to try it.
@cheftuan2 жыл бұрын
Thank you Caroline! Welcome to the channel!
@carolineflynn17992 жыл бұрын
@@cheftuan I made the cavatelli today. Wow! So easy, thanks to your excellent technique. Can I tag you with my pics?
@cheftuan2 жыл бұрын
@@carolineflynn1799 absolutely. It would be an honor!
@joeg29642 жыл бұрын
This was great. I can’t wait to try this technique. Grazie !
@idaniareyes88044 жыл бұрын
Neat trick with the bench scraper.
@cheftuan4 жыл бұрын
Thank you!
@cambambamcam3 жыл бұрын
Cavatelli is my favourite pasta to make. It's so therapeutic 😌
@cheftuan3 жыл бұрын
I agree.
@abbykaufman89862 жыл бұрын
just came across this video and loved it now and ordered the tool off amazon to make this pasta
@cheftuan2 жыл бұрын
Awesome!
@cindymusiclover3 жыл бұрын
Would love a longer and slower ASMR version
@sneha_0094 жыл бұрын
Very blissful to watch❤ I have one question if you could please me out, Whenever I have been trying to make cavatelli and such other handmade shapes like orecchiette, gnocchi etc which are formed without dough sheets, the problem I have always faced is that even on cooking the pasta several minutes, the inside of the pasta remains raw and tough. Is that to do with a complete drying of such shapes? I have tried drying these shapes too though, but still the inside remains raw. Where could I be going wrong? Please help fix this.
@cheftuan4 жыл бұрын
You gotta focus on trying to get your pasta to be close to even as you can in thickness. That way it all cooks the same all the way through. I hope that helps.
@sneha_0094 жыл бұрын
Thanks for the response!
@bugbean55002 жыл бұрын
Same experience here. These uneven shapes freeze way better than they dry. Most of the times I have some dough in the fridge and shape them as needed. Letting them dry 2-3 hours before cooking is all they need to hold their shape better.
@carolineflynn17992 жыл бұрын
My first try of this recipe, I had some slightly varied sizes. Once in the boiling water, I used a slotted spoon to collect the cavatellis AS they floated. That seemed to work. On my second try, I tripled the recipe for company, and formed the dough into a rectangle shape. I used a rack to cut the ribbons to perfect sizes both horozontal and vertical. I used my bench scraper to complete the cuts, using the rack lines as a guide......Because I decided to make the pasta ahead of time, I froze it after forming the cavatelli.. I can't believe I'm saying this, but it was as good as the fresh. Just takes longer to boil.
@cheftuan2 жыл бұрын
Haha..that's awesome! If you freeze them on a sheet tray for about an hour so they harden THEN vacuum seal them, they last even longer in the freezer.
@xxhshrebyba2 жыл бұрын
where do you buy the tools for the cavatelli
@cheftuan2 жыл бұрын
I bought it at a local Italian grocery store. I'm sure you can find it online as well.
@craftspaper94584 жыл бұрын
Good. Welcome to my channel. First comment
@cheftuan4 жыл бұрын
I subbed to your channel.
@elfispriestly2 жыл бұрын
I would most definitely not spend the amount of time on making that when it looks like something I use for bait.