Whole Wheat Cavatelli Pasta Recipe

Monday, April 24, 2017

A healthier version of this great homemade pasta. When your watching your carbs this is a great alternative not totally without carbs but low and still a delicious treat. Perfect for one who is a health conscious.

Try not to add too much additional flour as you make the cavatelli, you want a nice soft dough and more flour will make them crumbly. Place dough on a board, lightly floured, roll the ropes out, cut and use your fingers to make an indent. Place on wax paper lined cookie sheets and freeze the whole tray until ready to cook. They keep their shapes better.

Whole Wheat Cavatelli Pasta Recipe

1 - 15 ounce container of Whole Milk Ricotta Cheese
2 cups Whole Wheat unbleached flour
pinch of salt
2 eggs

Mix all together until a smooth ball forms. Let rest covered with plastic wrap around 30 minutes.
Roll out dough using very little flour into ropes, cut and make indent with butter knife or use your fingers.
I freeze these on a wax paper lined cookie sheet. Place into bags until ready to use or cook when frozen. 
To cook, bring a pot of water to a boil with salt.
Place pasta in the pan and cook until they float to the top.
These are great with olive oil, salt, pepper and steam broccoli. Or use your favorite tomato sauce.

 For Homemade Original Cavatelli Recipe Click 

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