• Home
  • Cocktails
  • Culture
    • Dance
    • Opera
    • Theatre
    • Outdoor
    • London Life
      • Foodie London
      • Visiting London – Five Must Do Sights
      • Visiting London – London Travel Tips
    • Balcony Gardening
  • Featured
    • Books
    • Home Delivery
    • Recipe Kits
    • Giveaways
  • Recipes
    • Meat
    • Soups
    • Lunch
    • Starters
    • Mains
    • Sides
    • Desserts
    • Cakes and Sweets
    • 5:2 Diet Recipes
    • Fish and Shellfish
    • Meat
    • Poultry
    • Vegetarian
  • Restaurants
    • Bloomsbury and Fitzrovia
    • Bermondsey, Borough and London Bridge
    • Chelsea
    • Camden
    • City of London
    • Clerkenwell
    • Covent Garden
    • Docklands
    • East London
    • Kings Cross
    • Knightsbridge
    • Kings Cross
    • Kensington
    • Marylebone
    • Mayfair
    • Oxford Circus
    • Oxford Circus
    • Paddington
    • St James
    • Soho
    • South Bank
    • South London
    • The Strand and Embankment
    • North London
    • Victoria and Pimlico
    • West London
    • Out of London
    • Miscellaneous
  • Travel UK
  • Travel Europe
    • Belgium
    • Croatia
    • Czech Republic
    • First Visit
      • Bulgaria
      • Netherlands
      • Poland
      • Romania
      • Slovenia
    • France
    • Germany
    • Greece
    • Italy
      • Sicily
    • Ireland
    • Portugal
    • Spain
    • UK
  • Travel Other
    • Caribbean Travel
      • Antigua
      • Barbados
      • Grenada
      • St Lucia
    • Ecuador
    • Egypt
    • India
    • Qatar
    • Mexico
    • Oman
    • Rodrigues and Mauritius
    • Sri Lanka
    • USA

London Unattached - Luxury Mid-Life London Lifestyle

Luxury London Lifestyle for mid-life Metropolitans - food, travel, restaurant reviews - London Unattached

You are here: Home / Recipes / Sicilian Cookery – Cavatieddi and Lolli

Sicilian Cookery – Cavatieddi and Lolli

September 23, 2012 by Fiona Maclean 6 Comments

Tweet
Pin
Share
Flip
Yum
Share

Last Updated on December 7, 2018 by Fiona Maclean

Sicilian Cookery and Pasta Made Simple:

I’ve never made pasta.  I thought you needed a pasta machine and a lot of skill to get the pretty shapes that you can buy in the shops.  And, it all seemed something of a mystery to me.  But, when I arrived in Sicily for a holiday with Flavours to learn cookery from the lovely Carla Zanardi, the first dish we made was a Sicilian pasta called Cavatieddi.  We went on to make Lolli and Ravioli – all without the use of a pasta machine.  The photo is Lolli – Cavatieddi are about a third of the size but made in exactly the same way!  I suspect the most important thing to make these successfully is to ensure you use the correct flour.  Semola durum flour is a yellow and slightly course flour that is grown from local durum wheat.  It is nothing like 00 flour that we try to use for bread making and that I thought was the right flour for pasta. Nor is it semolina, which is part processed flour of any kind, though it does look a bit like it. Having got the right flour, you need to spend enough time kneading the dough to make sure it is the right texture – with as much gluten broken down as possible.  According to Carla, you can’t over-work pasta!

lolli pasta

It’s not quite like the pastas we are used to buying in the shops here because it doesn’t use any egg.  But, it’s every bit as delicious.  In Sicily, pasta is general eaten before the main dish and often served with a simple sauce made from whatever the meat or fish has been cooked in.  We made various meat dishes including Falsomagro, which I will explain in a later post and it was the sauce from the Falsomagro, made with tomatoes, wine, onions and the juices from the meat that we used on the first night.  We did also make and eat a number of pasta sauces and I am genuinely suprised that I haven’t completely wrecked my attempts to lose weight with the 5:2 diet.

So, if you want to try your hand at a very, very easy pasta – here’s the recipe.

5 from 1 vote
Print
Cavatieddi/Lolli
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
Course: Lunch
Cuisine: Italian
Servings: 4 -6
Author: Carla Zanardi
Ingredients
  • 300 g wheat flour (this needs to be semola flour)
  • 1 tablespoon olive oil
  • 100 ml warm water or as needed!
  • 1 pinch salt
Instructions
  1. Put the flour on a large board, then make a well in the centre of the flour and add oil and salt and a little warm water
  2. Mix, drawing in the flour and adding more warm water as needed till you have a dough
  3. Knead until smooth and I elastic
  4. Take a small piece of the dough and make a very thin sausage
  5. Cut into pieces about 1/2cm for cavatieddi and about 1.5cm for lolli
  6. Use your thumb to press out and the fleshy part of your fingers roll back into curled shells for cavatieddi, for lolli, press the longer strips with three fingers, then roll back in the same way as cavatieddi.
  7. Lay onto a floured surface and dry for around 30 mins
  8. Cook in boiling water for 10-15 minutes before draining and serving with sauce

 

carla and tomatoes

 

Filed Under: Recipes, Sicily, Travel Tagged With: Pasta, sicily

Comments

  1. Stephanie Whitehouse says

    November 20, 2014 at 2:41 pm

    I tried making pasta with a machine – ONCE.. This looks less faff

    Reply
    • Fiona Maclean says

      September 29, 2019 at 4:32 pm

      It is genuinely really easy!

      Reply
  2. Janice says

    September 23, 2012 at 4:55 pm

    Oh lovely, I’ve never made pasta either.

    Reply
    • Fiona Maclean says

      September 23, 2012 at 8:19 pm

      you’d be really suprised how easy it is. We made ravioli too. I will have a go at home and remember to take some pictures as I make them up (your cling film tip noted!) because I think people might like seeing how to make the shapes

      Reply
  3. Chris says

    September 23, 2012 at 11:23 am

    Thanking you for sharing this! It is a lovely post, at least for pasta lovers.

    Reply
    • Fiona Maclean says

      September 23, 2012 at 2:13 pm

      I’m going to find some flour and make some of the recipes! I came home with stacks of food, even though I’d planned on buying nothing at all…

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Follow Us

  • Bloglovin
  • Facebook
  • Google+
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • StumbleUpon
  • Tumblr
  • Twitter

About London-Unattached

  • About Fiona Maclean
    • Writing for Other Publications
  • Enquiries/PR
  • Links to Other Sites
  • London Unattached Contributors
  • London Unattached Privacy Policy
  • Media Pack
  • Newsletter
  • Travel Bloggers Influencer Network

Recently Published

  • Get in a stew with British shellfish
  • God Save the Gin!
  • Borough Market Edible Histories
Looking for more recipes? Check out my new site, The Frugal Flexitarian, for easy, cost effective recipes to enjoy at home.
Find My 5:2 Diet Recipes quickly and easily

London Unattached Newsletter

Sign up for our newsletter here. We promise not to spam - and you can unsubscribe at any time

Search London Unattached


Find Us

blogl
VuelioTop10Badge2020

Copyright © 2021 · Magazine Pro Theme on Genesis Framework · WordPress · Log in