Long Cavatelli

Steps

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1. 1
   Mound the flour on the work surface and make a well in the center. Crack the eggs into the well and add the salt.
   ▶ ≈0:53
2. 2
   Gradually push the flour from the edges into the eggs, mixing together. Add water a little at a time while continuing to incorporate the flour until a shaggy dough forms.
   ▶ ≈1:16
3. 3
   Continue kneading by hand for 10-15 minutes until the dough becomes smooth and elastic, remaining slightly soft. Avoid adding too much extra flour—the dough should be workable and soft.
   ▶ ≈3:12
4. 4
   Divide the dough into small balls, cover, and let rest for at least 30 minutes to 1 hour to allow the dough to soften and become easier to work with.
   ▶ ≈9:15
5. 5
   After resting, take a small piece of dough and use your fingertips to roll and stretch it into a long strand, approximately 3-4 cm wide and 10-12 cm long. Each piece should be smooth and evenly shaped.
   ▶ ≈11:55
6. 6
   Gently stretch the strands if needed to make them longer. Smaller pieces may be cut to the desired size. Place the finished cavatelli on a floured surface to dry slightly before cooking.
   ▶ ≈18:00
7. 7
   Bring a large pot of salted water to a boil. Add the cavatelli and cook until they float and become tender. Serve with tomato sauce or broccoli.
   ▶ ≈23:18