How to Make Pasta - Traditional Homemade Cavatelli With and Without Eggs

Andrew Stamegna shares two homemade pasta recipes with and without eggs. You can use these recipes to make most pasta cuts. Spaghetti, linguine, rigatoni, farfalle, ravioli, lasagna, the possibilities are endless! We decided to make cavatelli. These pasta recipes will go great with our recipe for Traditional Homemade Sunday Tomato Sauce.
You can watch it here:
• How to Make Tomato Sau...
Egg pastas are typical of northern Italian cuisine, while eggless pastas are more prevalent in the south. In central Italy, you will see a both types recipes and some that combine eggs and water in different ratios.
Egg pasta, or pasta all'uovo, has a rich flavor and silky texture. It is excellent for making thicker noodles like linguine and fettuccine. It's great choice for pastas that will be baked such as ravioli and lasagna. It pairs well with meat ragùs and hearty vegetables like potatoes and squash.
Eggless pasta has a clean taste that helps simple ingredients shine through. Try eggless spaghetti with garlic and oil or orecchiete with tomato and basil and see what we mean! When prepared al dente, it is firm yet tender. Most dried, store-bought pastas are made without eggs.
If you enjoyed this video, please subscribe to the channel and hit the like button. We appreciate your support and we are looking forward to reading your comments. We want to know how your pasta turned out and whether you prefer making it with or without eggs!
All video, audio, and music were recorded, produced, and composed by Paul Stamegna.
pauliestags.com/​
Chapters:
Introduction 0:00
Eggless Pasta Dough 0:47
Pasta Dough with Eggs 7:54
Making Cavatelli 13:40
Cooking Pasta Al Dente 18:10
Buon appetito! 24:02
Eggless Pasta Ingredients:
1 cup of unbleached all-purpose flour OR Tipo 00 Italian Flour
1 1/2 cups semolina pasta flour
1/2 teaspoon salt
1 tablespoon of extra-virgin olive oil
1/2 to 1 cup warm water
Egg Pasta Ingredients:
2 2/3 cups of unbleached all-purpose flour, Tipo 00 Italian flour, or a blend of the two. We chose to blend 1 1/3 cups of each.
4 large eggs
1/2 teaspoon of extra-virgin olive oil
1/2 teaspoon salt
Warm water as needed
Semolina can be used as bench flour

[@aaalvaroantonio]

this man is great, he should have a show

[@pauliestags]

Right? That’s why I filmed him! We want to make more, but it’s been tough to visit with COVID.

[@juliahempstead9237]

That cavatelli machine is the best!! Thanks for sharing!!

[@svhomkov63]

Thank you very much. lt is very interesting...The best regards...

[@pauliestags]

Thank you so much! There is a link in the comments for sauce as well. I hope you give it a try!

[@allisonsirowich3367]

For some reason, this was the first time I saw a large metal bowl being used to make the dough. Genius! No more fruitless attempts to get all the flour out of the table.

[@pauliestags]

It’s ok to make life a little easier! Thanks for watching!

[@pennybarker131]

Thank you for sharing this I followed you and it turned out so good !!😊

[@pauliestags]

That’s awesome! So happy it worked out for you!

[@Matt_519]

Looks great! Can't wait to give it a try myself!

[@pauliestags]

Let us know how it turns out! It’s easier than it looks. You just have to trust yourself.

[@ColourBurstTey]

This was super helpful and enjoyable! Can't wait to try both types of pasta!

[@pauliestags]

Thanks, Tenaya! I’m glad you found it and enjoyed it. Let us know what you make and how it turns out.

[@JustDefense]

Thanks. This tutorial unlike others takes you all the way through to cooking and serving. Well done. Grazie!

[@pauliestags]

Thank you! So happy you enjoyed it! We have a video on sauce too if you need a recipe.

[@eogg25]

My mother was from around Naples and when they made cavatelli it was always by hand and most done by my mother and aunts but it was actually Gnocchi, because they put potatoes in it, They would put a bed sheet on the bed and just throw the stuff on it while the continued to make them. years later when I new the difference and asked them why they called it Cavatelli and not Gnocchi. They could not give me an answer, except this was what they always called it. So now I make them both. Always nice to see a man in the kitchen.

[@pauliestags]

Gnocchi was my grandmother’s specialty!

[@oldmaninthecave]

I have many Italian cookbooks, and two pasta encyclopedias, and there is no absolute agreement at to exactly what cavatelli or gnocchi look like. Even the machines that make "cavatelli" don't all make it the same. There isn't even agreement as to what makes gnocchi. Some swear the traditional recipe must contain potato, but there are gnocchi recipes that contain ricotta, and there's even a traditional gnocchi recipe that contains no potato, or ricotta, but does contain egg.

[@eogg25]

@@oldmaninthecave If you haven't watched Pasta grannies on you tube try it.

[@lindseypolegato2322]

Thank you for this tutorial. I found it very useful and you explained things very well. I look forward to attempting to making my own pasta soon :)

[@pauliestags]

We’re very happy you enjoyed it and we appreciate the feedback! Tell us how it turns out and what kind of pasta you make!

[@remonkaldas5936]

Great video!

[@jaymathews356]

Great video & recipe. On a side note, that's the cleanest kitchen I ever saw!

[@pauliestags]

Thanks, Jay! Dad always says, “Clean as you go!” We really appreciate that compliment. Hope you check out our sauce video too!

[@melissamckenzie6269]

Thank you so much for this tutorial! I just purchased the same Cavatelli machine. Looking forward to Sunday dinner!

[@pauliestags]

So glad you were inspired!

[@suepillarella5329]

My grandmother did it with her thumb

[@pauliestags]

I remember our grandma rolling each gnocchi with her fork. They spent time on the details!

[@paulsantaularia3842]

What is the brand of the pans you are using. Large saute..sautoir pans look huge...

[@pauliestags]

He needs a big pan! He has 4 kids and 5 grandkids! From Andy: Calphalon. Analon is also good. Any heavy nonstick works well.

[@Janetcookscom]

Enjoyed your video, but I bought my machine couple days ago on Amazon for thirty one dolllars delivered

[@dbugged]

What is the main difference in taste and texture between with eggs or without? Is it just personal preference? Or regional tradition?

[@pauliestags]

Yes! It is regional and it’s also a preference. My father and I find the egg to have a little smoother texture and a richer taste, but it’s up to you! A good place to start would be to see what the cut of pasta you want to make uses traditionally and go from there.

[@dbugged]

@@pauliestags Thanks for the response! I will be trying tonight!

[@pauliestags]

@@dbugged let us know how it goes and what you had it with! Buon appetito!

[@dbugged]

@@pauliestags Thank you! I went with your egg recipe. I actually didn't mind the result. But others might say it was dense, tough, and chewy. I noticed in your video, you said "it's not possible to over-knead". However, when I've seen many chefs make pasta, they say if you over-knead, it can get that way. So I'm wondering if that happened in my case. I also live in Phoenix, AZ, so sea level, temp, and humidity could play a factor. We made a creamy vodka sauce to go with it. That was delicious! Maybe next time I'll try the egg-less version, or knead less. Thanks for the video!

[@pauliestags]

@@dbugged it can take a few tries to get the balance right. Might be too much flour and altitude, humidity, and other factors can effect it for sure. It also may have just been al dente, a little chew is the way we like it! I hope you keep at it!

[@jodym2362]

I don’t use Amazon!

[@andrewbragalone5513]

You lost me as soon as you said “typically I buy it out of a box”. Why the ***k would I listen to you about making pasta from scratch???

[@pauliestags]

Bummer! I’m sure there’s a ton of other cooks you could watch. Sorry!

[@flupsdarups3897]

Great video!

[@pauliestags]

Thanks! I hope you enjoy the sauce video in the description.