Cavatelli

• total time: 30 minutes

Ingredients

•Pasta dough, rolled to 1/16 inch

•Tipo “00” flour for dusting

Directions

Make the cavatelli: Roll the pasta dough into a 1/16-inch-thick sheet. Cut your sheet of pasta dough into ⅜-inch-wide ribbons. Then cut the ribbons into 1-inch-long pieces. Place one of the rectangles of dough onto the ridged side of the gnocchi paddle, and with the edge of the butter knife, apply pressure to the edge closest to you. Push down on the knife with your thumb and roll forward, to curl the dough off of the paddle and into the cavatelli shape. The side profile of the cavatelli should resemble a tightly rolled “C.”