Egg Pasta Dough for Divina Cavatelli Pasta Maker

I recently posted a Semola Pasta Dough recipe for my new Divina Cavatelli Pasta Maker. I wrote out the recipe below based on this video (which is very helpful to watch). I have not made this recipe yet, but it is very similar to the recipe I've used for my other cavatelli maker, so I imagine it will work very well with this one too! I typically use Anna 00 flour when I make pasta and pizza, but this Caputo 00 Flour and Semola Flour pack (2 of each kind of flour) is great to buy if you don't already have any pasta flour.

A note on this cavatelli maker - it is not intended for ricotta based recipes as that dough would be too soft. A gnocchi board would be perfect for ricotta based dough.

I purchased this from Consiglio's in Canada, but you can also buy it directly from Tagliapasta, however the shipping to the USA will cost a lot more. Tagliapasta's website also offers some accessories like a clamp (not needed unless you are using it on a rough surface that the suction cup will not stick to - I had no problem using it on my granite countertop) and a storage bag. It's also available on Amazon and Etsy. I found Consiglio's price to be the best and they had a 5% discount, no tax and free shipping. I also noticed the price dropped $12 a few days after I placed my order, and I contacted their customer service to ask if they would refund me the difference and they did. I ended up paying $102.59 for it, which is not bad for something made this well.

I highly suggest using a kitchen scale to precisely measure the flour. If the dough is too dry as you are working with it, add a bit of water and if it's too wet, add a bit more flour, until you get it right. Of course, you can adjust this recipe to make more or less of it. Use 1 egg for every 100 grams of flour. If you're trying to figure out how much to make for the amount of people you are feeding, I've always read to figure 1 egg and 100 grams of flour per person. For my family, that would be 400 grams and 4 eggs, but I always like to make a little extra so I'll be making the recipe as it is written below.

I will update this post with more info and photos after I make it.

Egg Pasta Dough for Divina Cavatelli Pasta Maker

 

By using the Divina product, you can prepare three different types of cavatelli in just a few minutes.

 

 

250 grams 00 flour

250 grams semola flour

*or you can use 500 grams of 00 flour only

5 large eggs, at room temperature (never use cold eggs!)

 

 

To make the dough using a food processor:

Mix flour and eggs together in a food processor until the dough incorporates. Add 1 Tablespoon olive oil plus a pinch of salt (optional). Pulse until dough forms. Knead by hand until soft and smooth.

 

To make the dough by hand:

Put the flour on a work surface and make a well in it. Add eggs to the well and beat them with a fork, adding a little flour at a time to the eggs. Continue mixing the flour and eggs together until it is all incorporated. Knead for several minutes until smooth. Form into a ball.

 

Wrap the dough ball and let it rest at room temperature for 30 minutes.

 

Cut off a section of dough to use and wrap the rest up again so it does not dry out. Roll out thin pasta ropes about 1-2cm wide. If you're having trouble rolling them, wet your fingertips a little bit. Dust ropes with flour and run them through the machine (not too fast). Immediately separate the pasta pieces and sprinkle them with a little bit of flour so they do not stick together. Repeat these steps with the rest of the dough, alternating between the three different pasta shapes.

 

Let the pasta dry for at least 30 minutes before boiling them. Eat fresh or freeze for later.

Semola Pasta Dough for Divina Cavatelli Pasta Maker

I recently purchased a Divina Cavatelli Pasta Maker that suctions to a flat surface. I just used it a few days ago and it is incredibly easy to set up, use and clean. It's also made in Italy! There are two recipes I found to use with this machine. I made the simplest one that uses only two ingredients - semola flour and water. The dough was very easy to mix together by hand and even easier to work with, rolling it into long strands to feed through the cavatelli maker. If you've ever wanted to start making your own pasta but you've been intimidated by the thought of it, this little cavatelli maker would be a great place to start!

A note on this cavatelli maker - it is not intended for ricotta based recipes as that dough would be too soft. A gnocchi board would be perfect for ricotta based dough.

I purchased this from Consiglio's in Canada, but you can also buy it directly from Tagliapasta, however the shipping to the USA will cost a lot more. Tagliapasta's website also offers some accessories like a clamp (not needed unless you are using it on a rough surface that the suction cup will not stick to - I had no problem using it on my granite countertop) and a storage bag. It's also available on Amazon and Etsy. I found Consiglio's price to be the best and they had a 5% discount, no tax and free shipping. I also noticed the price dropped $12 a few days after I placed my order, and I contacted their customer service to ask if they would refund me the difference and they did. I ended up paying $102.59 for it, which is not bad for something made this well.

I wrote out the recipe below based on this video (which is helpful to watch) and how I made my pasta. The recipe in the video calls for 00 flour, but I used Caputo Semola Flour as I had seen in many other recipes. This is different from regular semolina flour as it is twice milled and therefore, very fine, which makes for very smooth pasta dough. I highly suggest using a kitchen scale to precisely measure the flour and water. If the dough is too dry as you are working with it, add a bit more water and if it's too wet, add a bit more flour, until you get it right. My dough came out perfect using the amounts written in the recipe. I had never made pasta with only flour and water before, but I found it very easy to work with and very easy to shape into "pasta ropes" compared to the times I've made a recipe with flour and eggs. I will try that recipe with this pasta maker next and see how the two compare, but this recipe was super quick and easy!

Of course, you can adjust this recipe to make more or less of it. Use half the amount of water for the amount of flour you use. If you're trying to figure out how much to make for the amount of people you are feeding, I've always read to figure 100 grams of flour per person. For my family, that would be 400 grams of flour, but I always like to make a little extra so I made the recipe as it is written below.

I froze this batch of pasta in a gallon size ziploc bag and we tried it a few nights later. If you freeze the pasta, do not defrost it - just put it in the boiling water while it is still frozen. It took about 15 minutes to cook. I thought it was really good! If I had to choose a favorite, I prefer the dough made with eggs, probably just because that is what I am used to eating, but this one is also very good and definitely worth trying! I know I'll be making it again soon.

Semola Pasta Dough for Divina Cavatelli Pasta Maker

 

By using the Divina product, you can prepare three different types of cavatelli in just a few minutes.

 

500 grams Semola flour

250 grams lukewarm water

 

Put the flour on a work surface and make a well in it. Add water to the well, a little at a time, mixing the flour and water together until it is all incorporated. Knead for several minutes until smooth. Form into a ball.

 

Wrap the dough ball and let it rest at room temperature for 30 minutes.

 

Cut off a section of dough to use and wrap the rest up again so it does not dry out. Roll out thin pasta ropes about 1-2cm wide. Dust ropes with flour and run them through the machine (not too fast). Immediately separate the pasta pieces and sprinkle them with a little bit of flour so they do not stick together. Repeat these steps with the rest of the dough, alternating between the three different pasta shapes.

 

Let the pasta dry for at least 30 minutes before boiling them. Eat fresh or freeze for later.

Imperia MilleGnocchi

Earlier this month it snowed and I really wanted to make homemade pasta, so I used my Imperia pasta machine that my grandmother gave us for a wedding gift, and the Imperia MilleGnocchi attachment that was another wedding gift. We've been married 6.5 years and this was my first time using either of these! This attachment makes three pasta shapes - Gnocchetti Sardi, Cavatelli and Rigatelli.

I searched online for info on this attachment and unfortunately could not find much. I used Anna 00 flour for the pasta. I made this on my new dough board that I recently purchased. It was on sale for $90 when I bought it but has gone up in price since then. This board is great and I've used it for bread dough, cookie cut outs, and pasta so far. I clipped my pasta machine to it because I didn't want to attach it to my table. It worked well but when I went to take it off afterwards, I noticed that there were black marks on the wood from where the feet of the pasta machine were. I was able to rub some of it off but not all of it, so next time I will have to be more careful of that.

This pasta was pretty easy to make. I started to mix the dough in my KitchenAid mixer with the dough hook, but it wasn't mixing well so I ended up mixing it on my dough board with my hands. The dough recipe was very vague and did not provide an amount of water that should be added, or how much salt. I ended up leaving the salt out and just added small amounts of water at a time until the dough looked right.

Once the dough was ready it took me about an hour to make the pasta. The hardest part was rolling the dough into "breadsticks" by hand, as it just did not roll well for me. Next time I may try rolling out the dough with a rolling pin and cutting it into strips instead and see if that works better. I ended up with about 1 pound 9 ounces of pasta. It was about 6 cups worth. I cooked half of it for dinner with bolognese sauce that was in my freezer and froze the other half in a ziploc bag to enjoy another night. It took a bit longer to cook than I anticipated (I'm used to cooking homemade spaghetti which only takes a few minutes to cook), but the pasta was delicious! I've only made spaghetti on my own once, but this was my first time making pasta on my own and I was very pleased with the results.

Update June 2024: I made this again today - the recipe that is on the box of the attachment does not seem right. It is way too dry and needs a lot of water added. It only calls for 3 eggs so I increased the amount of eggs in the recipe below to 5 eggs (based on another recipe I found online). Make sure your eggs are at room temperature before mixing the dough. I did not add salt to the dough - I salt the boiling water before I add the pasta in. Rolling the dough into "breadsticks" can be tricky but I found if the dough is too floury it will not roll well - to remedy that, wet your fingertips a little and then it should roll better. This time I clamped the machine to my countertop which worked better than attaching it to my dough board. My 6-year-old twin boys helped crank the machine and had fun doing so - this is a great meal to make with kids! I cooked half of the pasta we made for myself and my two boys and froze the rest, but it wasn't enough so next time I will cook it all. The pasta took about 13-15 minutes to cook and tasted incredible!

You can use a semola pasta dough recipe for this attachment instead, which is just semola flour and water (no eggs). Here is another similar egg pasta dough recipe that uses half of each 00 flour and semola flour.

Pasta Dough for Imperia MilleGnocchi Attachment

500 grams flour

5 eggs, room temperature

Water

Salt (optional)

 

Mix all ingredients. If the dough is too hard, add a little more water. Knead until smooth.

 

Form into a ball and place dough in a plastic bag or a covered bowl to rest for 30 minutes or more. Knead again. Dough should not be hard.

 

When the dough is ready, cut off small sections and form into long cylindrical shapes (like breadsticks). Make sure to keep the unused portion of the dough covered at all times so it does not dry out. Sprinkle the "breadsticks" well with flour and place into the appropriate hole of the MilleGnocchi attachment. Turn the crank and the pasta will start to fall out of the attachment (place a bowl there to catch it!)

 

After forming the pasta, spread it out and flour it a little bit to prevent the pieces from sticking, then dry the pasta. Once it is dry, put it into zip lock bags to freeze until needed. They freeze very well.

Updated photos from June 2024: