Meatless Friday: Homemade Cavatelli & Tagliatelli

Homemade Cavatelli & Tagliatelli

• 1 cup plus 2 tablespoons durum semolina flour, plus more for baking sheets

• 3/4 cup all-purpose flour

• 1/2 teaspoon coarse salt

• 2 teaspoons extra-virgin olive oil

1. Mix together flours and salt on a clean surface, make a well in center, and gradually add 1/2 cup water and oil, working flours into center until a dough forms. (If dough is too dry, add more water, 1 tablespoon at a time.) Knead dough until smooth and it springs back when gently pressed, about 5 minutes. Wrap in plastic.

2. Sprinkle 2 rimmed baking sheets with semolina flour. Divide dough into 8 pieces; keep covered with plastic wrap. Roll one piece at a time into a long rope, about 1/3 inch in diameter, then cut rope into 1/3-inch-long pieces. Using tips of index and middle fingers, firmly press each piece and pull dough toward you so it lengthens slightly and forms a curl in the middle. Transfer pieces to baking sheets. Repeat with remaining dough.

3. Cavatelli can be refrigerated, covered, up to 4 hours. (Or freeze on sheet; once firm, transfer to a resealable bag and freeze up to 3 months. There's no need to thaw before cooking.)

4. Making the tagliatelli pasta by hand: Roll out dough in a rectangular shape, as thin as possible. fold dough several times into multiple layers about 3" X 6". Using a knife, cut pasta strips, about 1/8" wide. Unfold strips and lay flat on floured tray to dry before cooking. Make sure to add flour ontop of pasta to absorb moisture from dough and to help dry out before cooking. Same as with the cavatelli, the tagliatelli pasta can be refrigerated, covered, up to 4 hours. (Or freeze on sheet; once firm, transfer to a resealable bag and freeze up to 3 months. There's no need to thaw before cooking.)

What's cooking? Find all our Meatless Friday featured recipes here.