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On Thursday we made "cecatielli" or cavatelli for dinner the next night. Zia Alessandra has elevated this to an art!

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making cecatielli starts with 2 types of flour - hard wheat (semolina) and soft wheatfor 15 portions start with 15 handfuls of flourmix the flours togetheradd 6 eggsadd a kettle of tepid, salted wateradd more water as needed, mix all the ingredients until the dough softensturn the dough onto a floured surfaceknead the doughpasta making - 4 handsform the dough into a ballroll out the dough into a circlegather the dough onto the rolling pin