Nothing tastes quite as delicious as homemade pasta! Learn how to make einkorn cavatelli (homemade shaped pasta) like a pro and without any tools or special equipment.
You might find a tendency to ditch the packaged pasta at the grocery store once you get a taste for this fresh pasta!
A few years ago I came across a video titled "How to Make 29 Handmade Pasta Shapes" and became totally obsessed with making these amazing pasta shapes!
When I say I've watched this video dozens of times, it's no exaggeration! Not only is it just mesmerizing to watch, I also wanted to get the techniques burned into my brain.
And it worked! Check out the video below to learn how how to make these shapes yourself.
TIP: A fresh can of play-dough has the same texture as fresh pasta, so it makes a perfect medium for practicing your technique.
The play-dough won't dry out like pasta (or at least, not as quickly), which allows you to practice a lot before actually getting your hands dirty with the real thing.
And if the play-dough does start to dry out, just quickly re-hydrate your play-dough and keep going!
You can see this photo of my blue play-dough practice making hand shaped pasta!
Top Photo: Cavatelli (the very first shape made in the video above)
Middle Left: Lorighittas (the third shape in the video)
Middle Right: Foglie D'Ulivo (first shape with the spinach dough, at 19:30)
Bottom: Fagiolini (starts at 21:05)
Homemade Shaped Pasta: Einkorn Cavatelli
If this is your first time making hand shaped pasta, I would probably stick with the cavatelli, but it's up to you!
I also like this homemade pasta dough because it doesn't contain any eggs, which makes it perfect for air drying and storing at room temperature (properly sealed).
If you are wanting to dry and store this homemade pasta, simple follow the recipe to make and shape the dough, then dry the pasta on a single layer until fully dry.
Flip the pasta after a day or so to make sure the bottom is fully dry before storing.
Then store in an air tight container for 3-6 months.
You can also freeze this pasta after shaping! Simply shape and freeze, then thaw in the refrigerator overnight before cooking.
STEP ONE
Make a well with the flour. I like to think of a well looking somewhat like a volcano with a hole opening in the middle. Slowly add in the the warm water 1/4 cup at a time.
STEP TWO
Stir well and knead in additional water until it reaches a soft flexible dough with bounce. You may not need all the water.
STEP THREE
If you end up with too much water, just add more flour and work it in until you have a "fresh play-dough" texture.
STEP FOUR
Shape pasta as desired. Store finished shapes on a wax paper lined tray or a well floured surface while you finish working with all the dough.
*Be sure to allow enough time for shaping, it will take about an hour if you have practiced before - longer if you haven't.
STEP FIVE
Bring 2 quarts of salted water to a boil and drop in the fresh pasta. Boil for 3-5 minutes, or until it reaches the desired texture.
Serve right away with a red sauce or butter and herbs.
NOTE: To freeze, shape and then place in a freezer bag and freeze immediately. Thaw overnight in the fridge before cooking.
This pasta can also be air dried and stored for up to 6 months, since it doesn't contain any eggs.
MORE RECIPES TO TRY: Cavatelli goes great with red sauce. Try this Homemade Roasted Tomato Sauce for Canning or this Spaghetti Sauce Chicken Marinade for an awesome pairing with your homemade pasta!
Einkorn Cavatelli (Homemade Shaped Pasta)
Ingredients
- 2 cups flour (we use einkorn)
- 3/4-1 cup warm water
Instructions
- Make a well with flour and add 1/4 cup of warm water at a time.
- Stir the mixture. Knead in more water as needed until a soft, flexible dough with bounce is formed. You many not need all the water. If you add too much water, add in more flour until the correct consistency is reached.
- Create the shape of pasta you want to make. Store finished shapes on a wax paper lined tray or a well floured surface while you finish working with all the dough.Be sure to allow enough time for shaping. It will take about an hour if you have practiced before, but longer if you haven't.
- Bring 2 quarts of salted water to a boil and drop in the fresh pasta. Boil for 3-5 minutes, or until it reaches the desired texture.
- Serve the pasta right away with a red sauce or butter and herbs.
Notes
Nutrition
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Hi Victoria! Do you think this could be used to make lasagna? I have all of Jovial’s pasta…but they don’t make lasagna or macaroni pasta. :-(
If so…would I just boil for a couple minutes and then layer and bake like I would with traditional pasta?
Hi Monica! Yes, you can do that, just cook each piece for about 30 seconds and then remove from the boiling water. Delicious!
Hi Victoria, I want to make this pasta but only use freshly milled einkorn wheat berries. Would whole grain work in this recipe and if so, what proportions? Thanks for your reply.
Hi Becky! I’ve never used fresh milled for this recipe, but I would just add water to the right texture (soft, not sticky) and make a note of how much you use.
Hi Victoria :-) I am wondering what size is the portion? The standard recipe opens at 6 servings, but not sure if each serving is like a standard 2 ounces dry? thanks!
Hi Amy! I’m not sure, honestly – it’s been a while since I made this last. I believe that it was equivalent to a “normal” portion.
Hi there, I see someone asked about lasagna with the exact reason why I’m planning to make lasagna noodles – jovial doesn’t make them. So sad. Anyway, do these have to be parboiled? Was hoping they didn’t. It’s so much easier not boiling them for lasagna
Thank you for your recipe!
Hi Mel! I’d let these dry for a few hours and then use them like that – no boiling. They are very soft when fresh, and I would think that the long baking time for lasagna would cause them to be soggy if not fairly dry when used.
Thank you for your reply. I’ll try them the way you suggested.