Homemade Cavatelli

The recipe I use to make Grandma Minnillo’s cavatelli is adapted from the Cavatelli Maker machine’s instruction manual and my grandmother’s original recipe. I use a cup of mashed potatoes with butter, made fresh. My grandmother used instant mashed potatoes and margarine. I replace the ricotta in the machine’s recipe with mashed potatoes for my lactose intolerance family/friends. This recipe makes 454 grams (1 pound), but I always double for a 907 gram (2 pound) batch.

1. 1. Sift flour into a bowl. Make a well in the center and add all the other ingredients. Begin to press together and knead with your hands.

2. Remove dough from the bowl and knead* for 3 minutes on a lightly floured wooden board or table top. Cut dough in half, cover with a dampened dishtowel, and allow to rest for 45 minutes.

3. Roll the halves out into 27 cm (½ inch) thick disks. Dust with cornmeal and flour to prevent sticking when rolling through the machine. Cut lengths of “ links,” pinching the ends before inserting into the machine.