In early April, we learned about making a larger, three-finger cavatelli. Since then, we have explored other doughs and techniques utilizing the Cavarola board. In a recent workshop, we modified our smoked pasta recipe to create an array of noodles. We omitted the smoked flour, using all-purpose in its place. We added 28 grams of olive oil to the dough to increase elasticity. And, of course, we vacuum-sealed the dough to expedite the hydration. We rolled the dough into pencil-thick ropes. We cut the ropes into 3-inch lengths. Instead of using our fingers, we used a bench scraper to drag the dough across the board, creating a texturized strozzapreti.
About the Author
