At a Glance
- Cookbook author Katie Brooks demonstrates how to make fresh cavatelli pasta with just two ingredients and no tools
- The recipe uses only semola rimacinata flour and warm water, requiring only 30 minutes of rest time
- Brooks says pasta-making should be fun and easy, not intimidating for home cooks
- Why it matters: This technique makes fresh pasta accessible to anyone without special equipment or extensive cooking experience
News Of Losangeles featured cookbook author Katie Brooks sharing her simple approach to fresh pasta that requires no special tools or machines. Brooks, who founded Buona Pasta Club, showed California Live’s Jessica Vilchis how to create authentic cavatelli using just two basic ingredients.
Brooks emphasizes that pasta-making should be approachable rather than intimidating. Her recipe specifically caters to single servings, making it perfect for those who want to experiment with fresh pasta without committing to large batches.
The Two-Ingredient Wonder
Brooks’ recipe breaks down fresh pasta to its most essential elements:
Ingredients:
- 1/2 cup (90g) semola rimacinata flour (fine semolina flour)
- 50 ml warm water
The simplicity of these ingredients means anyone can try fresh pasta-making without hunting for specialty items or investing in expensive equipment.
Step-by-Step Process
Brooks demonstrates the technique that creates perfect cavatelli every time:
Making the Dough:
Start by creating a well with the flour on a clean surface or in a bowl. Pour the warm water into this well and use a fork to gradually incorporate the flour into the water. The mixture will resemble a batter initially.
Kneading Technique:
Bring all flour into the mixture until fully incorporated. Use your hands or a dough scraper to gently massage the dough pieces together until they form a ball. Knead for at least 5 minutes using the heel of your hand, rotating and applying pressure until the dough becomes smooth and bouncy. Add small amounts of flour as needed until the dough is no longer sticky.
Testing Doneness:
The dough is ready when it forms a smooth ball that bounces back when gently poked with your finger.
Shaping Without Tools
After the dough rests for 30 minutes at room temperature, the shaping process begins:
Creating the Rope:
Apply pressure with your hands while rolling the dough back and forth, simultaneously pulling outward to lengthen it into a thick rope. Continue rolling thinner, cutting in half as needed, until you achieve a 1/2-inch thickness.
Forming Cavatelli:
Cut the rope into 1/2-inch cubes and toss with flour. Using either a textured surface or simply a flat surface, form each piece by applying pressure with your thumb and rolling through to create the characteristic cave in the center. This indentation acts as a vessel for capturing sauce.
Final Preparation:
Toss the finished pasta with flour and lay in a single layer until ready to cook.
Cooking and Serving
The fresh cavatelli cooks remarkably quickly – just 2 minutes in boiling salted water or until the pieces float to the surface. Brooks recommends adding the cooked pasta directly to your sauce to help marry the flavors together.
This technique creates pasta with the perfect texture for holding sauce, making it ideal for everything from simple tomato sauces to more complex preparations.
Making Pasta Accessible
Brooks’ approach demystifies fresh pasta-making, proving that authentic Italian techniques don’t require expensive equipment or years of practice. The recipe’s focus on single servings makes it perfect for weeknight dinners or for those wanting to test their skills before scaling up.
The no-tools method means anyone with basic kitchen ingredients can create restaurant-quality fresh pasta at home. By eliminating barriers like pasta machines or specialized tools, Brooks opens up fresh pasta-making to home cooks of all skill levels.
Key Takeaways:
- Fresh pasta requires only semola rimacinata flour and warm water
- No special tools or machines needed – just your hands and basic kitchen equipment
- The dough needs just 30 minutes of rest time before shaping
- Cavatelli cooks in 2 minutes, making it faster than dried pasta
- Single-serving recipe perfect for experimentation without waste
