ASMR. Homemade Cavatelli Pasta, No Eggs, Semolina Flour with Arrabbiata Sauce. A midnight snack.

[@cheftuan]

Thank you for watching everyone! I appreciate the support. Please LIKE and SUBSCRIBE. And feel free to leave comments below!

[@francdana7831]

Question, how long would you boil them? With semolina only are they be hard ?

[@cheftuan]

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.

[@carolineflynn1799]

Great technique with the scraper. The cavatelli look homemade while still being uniform. I can't wait to try it.

[@cheftuan]

Thank you Caroline! Welcome to the channel!

[@carolineflynn1799]

@@cheftuan I made the cavatelli today. Wow! So easy, thanks to your excellent technique. Can I tag you with my pics?

[@cheftuan]

@@carolineflynn1799 absolutely. It would be an honor!

[@joeg2964]

This was great. I can’t wait to try this technique. Grazie !

[@idaniareyes8804]

Neat trick with the bench scraper.

[@cheftuan]

Thank you!

[@cambambamcam]

Cavatelli is my favourite pasta to make. It's so therapeutic 😌

[@cheftuan]

I agree.

[@abbykaufman8986]

just came across this video and loved it now and ordered the tool off amazon to make this pasta

[@cheftuan]

Awesome!

[@cindymusiclover]

Would love a longer and slower ASMR version

[@sneha_009]

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.

[@cheftuan]

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_009]

Thanks for the response!

[@bugbean5500]

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.

[@carolineflynn1799]

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.

[@cheftuan]

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.

[@xxhshrebyba]

where do you buy the tools for the cavatelli

[@cheftuan]

I bought it at a local Italian grocery store. I'm sure you can find it online as well.

[@craftspaper9458]

Good. Welcome to my channel. First comment

[@cheftuan]

I subbed to your channel.

[@elfispriestly]

I would most definitely not spend the amount of time on making that when it looks like something I use for bait.