Sardinian Gnocchi – Italian cavatelli homemade pasta
1h 15 min
Sardinian gnocchi, this form of pasta known as Curly Cavatielli is called in Cilento.
It is a simple mixture of water, durum wheat semolina and a few eggs, it is made by hand and then worked on a striped cutting board. The ribs can be made, alternatively, also with the prongs of a fork. This type of handmade pasta is now chosen almost exclusively for the convivial lunch on Sunday or on holidays. In past times, however, in Cilento it was the classic dish of rainy days. Since you could not go to the fields, men went hunting, while women and children gathered in the houses and the preparation of sardinian gnocchi was the most loved pastime. We were children without television and smartphones; our favorite game was therefore to make pasta with forks. Fun was assured, especially if competitions were held for those who made the most gnocchi. The curly cavatelli or Sardinian gnocchi, go very well with the Cilento Ragu or with the hunters sauce: a ragout prepared with wild boar or pork sausage. If you prefer, however, even the simple fresh tomato sauce will be fine.
- 500g re-milled semolina flour
- 2 eggs (Optional)
- 230ml room temperature water
Pour the semolina flour on a pastry board or in a large bowl and make the classic fountain*
Pour half of the water into the center of the fountain and begin to knead. Gradually add the other half of the water. If you want a keyboard dough you can add before starting to knead 2 eggs
Knead the dough vigorously for 10 minutes or until the dough is smooth and compact
Form a loaf and wrap it in a slightly damp cloth and let it rest for 30 minutes in the fridge
Cut the dough sticks into 2 cm pieces, at most as large as the phalanx of a finger and always sprinkle with flour
With your fingertips, pull the pasta over the striped cutting board or over the prongs of the fork, spinning them on themselves, as you get them put them on a tray and always sprinkle with flour
- The flours are not all the same, therefore, when you mix, adjust with water, the dough should not be too hard or soft, therefore, remove or add more water if necessary.
- Do not leave the pasta uncovered otherwise it will dry out.
- The flour must be strictly semolina.
- *The fountain is the hole made in the flour so as not to let the liquid ingredients come out.
- The cooked gnocchi can be kept in the fridge for 2 days.
- You can freeze them raw, paying attention to two things:
1) must be frozen first in the trays, then put in the sachets.
2) Do not defrost them before cooking them.
- Pastry board
- Large bowl
- Rigatto cutting board or fork