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