Homemade Cavatelli: the Original Italian

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

Mix the semolina flour and water in proportions of about 2 to 1 (10 oz. semolina flour for 4 ½ oz. of water) with a pinch of salt.

Note: Ingredients may have been altered from the original.

Directions at lacucinaitaliana.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer