Go­vadils (ca­vatelli)

New York Daily News - - NEWS -

Prep: 30 min­utes Cook: 5 to 7 min­utes Makes: 9 to 12 serv­ings Recipe by Cather­ine Roti. You will need a ca­vatelli maker ma­chine; check in well-equipped Ital­ian gro­cery or kitchen stores, or on­line at such sites as fantes.com. 5 cups flour or more as needed 2 ta­ble­spoons bak­ing pow­der 1⁄4 tea­spoon salt 4 eggs 1⁄4 cup veg­etable short­en­ing 1 3⁄4 cups warm wa­ter

1 Place the flour, bak­ing pow­der and salt in a bowl of a stand mixer. Stir to­gether. 2 Make a well in the mid­dle; add the eggs, short­en­ing and ¼ cup wa­ter. With the dough hook at­tach­ment, start mix­ing the in­gre­di­ents on low speed. Be­gin adding more wa­ter, ¼ cup at a time, un­til you have a nice dough; you may not use all the wa­ter. The dough will form into a smooth, soft ball. This should take 5 to 7 min­utes to­tal. 3 Trans­fer dough to a board. Cut into 1-inch-wide slices. Roll each piece into 12-inch long by ½-inch wide ropes. Trans­fer ropes to a bak­ing sheet sprin­kled with flour. (No need to rest the dough.) 4 Feed the ropes into the ca­vatelli maker one at a time, while turn­ing the crank and let­ting the pieces fall onto a floured bak­ing sheet. 5 To cook, heat a large pot of well-salted wa­ter to a boil. Drop in the ca­vatelli; once they float to top, boil an­other 5-8 min­utes.

Nutri­tion in­for­ma­tion per serv­ing (for 12 serv­ings): 251 calo­ries, 6 g fat, 2 g sat­u­rated fat, 62 mg choles­terol, 41 g car­bo­hy­drates, 0 g sugar, 7 g pro­tein, 318 mg sodium, 1 g fiber

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