11/06/2022
Made cavatelli today again.
A year ago we made cavatelli too but it failed so miserably hahahaha we were still young I guess and didn’t know better.
So this is what we know. There’s two kinds of pasta - egg & eggless. Our usual pasta dough are all egg based coz we like it that way. They taste richer.
Why did last year’s cavatelli fail?
Well we use our usual egg based recipe to make them.
How did we deem it as a failure?
THEY TOOK FOREVER TO COOK omg. And the longest we boiled them were up to almost 17 minutes? And the insides were still hard. Like I mean Al dente is nice but this is al HARDe (lol not a real word but you get the gist 😆)
We then realize it’s all because of the egg. The extra protein from the eggs gave the pasta more structure and strength. Meaning longer cooking time as compared to eggless pasta.
So this time round we used only semolina, MPF and water.
You can actually make them more interesting by using coloured water. We previously tried butterfly pea infused water and it created such a nice blue-grey tint for the pasta.
