HANDS ON CAVATELLI

Let's jump into some delightful messiness! We're going to make CAVATELLI from scratch, just like my nonna did, starting with the simplest ingredients. This wonderful dish, rich in tradition and flavor, brings a nostalgic and cozy feeling to the kitchen. To start this culinary journey, we will gather a few essential elements that form the base of our CAVATELLI. First, we'll need high-quality flour, which serves as the backbone of our pasta. Choosing '00' flour will provide a silky, smooth texture perfect for rolling out the dough. Next, we'll add fresh eggs, preferably organic, as they contribute richness and a lovely golden color to the pasta. The flour-to-egg ratio is key; typically, we use about 100 grams of flour per egg, but this can vary depending on humidity and the specific flour used. As we combine these ingredients, we'll embrace the tactile nature of cooking. Hand-kneading the dough not only…