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Spinach cavatelli with semolina flour

Updated on June 30, 2013

Spinach Cavatelli

Cast your vote for Homemade Spinach Cavatelli

Spinach cavatelli

Gathering the ingredients
Gathering the ingredients | Source
Measuring the flour.
Measuring the flour. | Source
Semolina flour plus white flour and salt.
Semolina flour plus white flour and salt.
Quickest way I know to break down spinach!
Quickest way I know to break down spinach! | Source
Set aside the spinach and then add the flour mixture to the food processor.
Set aside the spinach and then add the flour mixture to the food processor. | Source
Close the lid and pour the eggs, olive oil and a little water down the food tube and just process until the dough comes together.
Close the lid and pour the eggs, olive oil and a little water down the food tube and just process until the dough comes together. | Source
Add the spinach and process the dough until smooth and all one color.
Add the spinach and process the dough until smooth and all one color. | Source
Pour the dough out onto a floured surface.
Pour the dough out onto a floured surface. | Source
Roll the dough out until its a smooth ball.
Roll the dough out until its a smooth ball. | Source
Cover while you are getting the cavatelli machine ready.
Cover while you are getting the cavatelli machine ready. | Source
The machine is ready. If you don't have one you can always roll the pasta out into gnoochi or other pasta shapes.
The machine is ready. If you don't have one you can always roll the pasta out into gnoochi or other pasta shapes. | Source
Rolling to accomodate the opening of the cutter. At this point you could cut into 1 inch pieces and boil or shape into gnoochi
Rolling to accomodate the opening of the cutter. At this point you could cut into 1 inch pieces and boil or shape into gnoochi | Source
Just feed the dough into the machine and turn the crank.  Cavatelli shaped dough pops out the other side!
Just feed the dough into the machine and turn the crank. Cavatelli shaped dough pops out the other side! | Source
This was my favorite shape as a young girl!
This was my favorite shape as a young girl! | Source
I will hold some out for dinner but the rest I am going to leave on the trays. The trays go in the freezer. Once frozen, I bag them and save for a future fast meal.
I will hold some out for dinner but the rest I am going to leave on the trays. The trays go in the freezer. Once frozen, I bag them and save for a future fast meal. | Source
Just boil until they float to the top and drain. This pasta is waiting for the marinara but you get creative and top it with other great sauces!
Just boil until they float to the top and drain. This pasta is waiting for the marinara but you get creative and top it with other great sauces! | Source
Just grate some hard Italian cheese over the top and you have heaven on a fork! Mangia!
Just grate some hard Italian cheese over the top and you have heaven on a fork! Mangia! | Source

Spinach Cavatelli

Prep time: 1 hour
Cook time: 5 min
Ready in: 1 hour 5 min
Yields: Serves eight or more

Spinach Cavatelli with semolina flour

  • 1 clamshell spinach, fresh or one bunch
  • 3 cups semolina flour
  • 3 eggs, large
  • 1/4-1/2 cup white or bread flour
  • 2-4 tablespoons water, You may have to add it to the dough depending on how much water content is in the spinach
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt

Homemade Spinach Cavatelli

  1. Take out your food processor and drop in the whole clamshell of spinach. Pulse until bright green with no large leaf pieces left. Take it out of the processor and set aside.
  2. Measure your flours and salt in a large bowl and then pour into the food processor. Crack your eggs in a separate bowl. You DO NOT want to crack any eggs over the food tube. Take my word on this. You can ruin the flour mixture with just the tiniest of egg shell pieces. Start the processor and add the eggs and olive oil. Process until the dough comes together.
  3. Now add your already processed spinach. Pulse until the dough becomes homogenous. At this point, check the dough. If it seems too dry, add some extra water. Pulse it a few more times until reaching the desired consistency.
  4. Turn the dough out on a floured surface and shape it into a round ball and cover with a tea towel. Let it sit while you prepare the cavatelli maker. See my text on ideas regarding what you can do if you don't own a cavatelli maker.
  5. Cut pieces of dough off the round ball leaving it covered so it doesn't dry out. Roll the dough out into a long 3/8ths of an inch oblong shape. This will fit in the cavatelli maker.
  6. Feed the shaped dough into the maker and start the crank. Start with just a few to see if they are coming out the way they should. They should look like mini- hot dog buns with ridges. Which by the way, cavatelli means "minature buns". Place the finished pasta on a tray for either cooking or freezing or a bit of both. Repeat this process until all dough is finished.
  7. Place a large pasta pot on the stove with water, sprinkle in a few teaspoons of salt and bring it to boiling. Drop in the amount of fresh pasta you want to cook and boil for two to three minutes. The finished pasta will float to the top. Drain the cooked pasta and serve with your favorite sauce.
  8. If you have pasta to freeze, place them into the freezer before you cook dinner, and take out after dinner. By then they should be nicely frozen. Place the frozen pasta in a freezer bag and store for later use. The frozen pasta will also be cooked in boiling water but for 11 to 12 minutes. This makes for a great quick meal for family or guests. Your guests will be super impressed with fresh pasta for dinner! Have them bring the salad and your dinner is almost ready!

Homemade spinach cavatelli

There really is no comparison between fresh homemade pasta and the stuff that comes dried in a box. Don't get me wrong, some of that stuff is delicious, but homemade pasta is over the top fantastic! Pasta sauce is not your only option in this recipe. You could do a olive oil and garlic sauce, roasted vegetable, or a butter with sage. Your imagination is your only limitation.

If you don't own a cavatelli maker there are other options. You can take your 3/8ths inch roll of pasta and cut it into one inch segments. Roll the tines on the back of a fork over the tops of the pasta and you now have gnocchi (pronounced "noki"). You also could roll out the logs of dough into thinner pieces and then cut them into random lengths. This is called "Pici", a pasta shape popular in Tuscany.

I know recipes like this can seem overwhelming but it's just food and you have the potential for several meals for your efforts. Once you get the hang of it, your family will ask for more! Nothing beats handmade or homemade pasta!

Comments

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    • MindbodyandFood4u profile image
      Author

      MindbodyandFood4u 4 years ago from Ohio

      It does take a bit of time but you will end up with like 3 pounds of pasta. It freezes well and you have so many future meals done!

    • Claudia Tello profile image

      Claudia Tello 4 years ago from Mexico

      This look like a lot of dedicated work which I am a bit impatient to do but it also looks like a delicious meal. The end result totally mouth watering!!!

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