Homemade Fresh Pasta: Cavatelli and Pappardelle

On a clean work surface, mound the flour and form a large well in the center, like a volcano. Make the well wide enough to hold the eggs.

Crack the eggs into the well and add a pinch of salt. Whisk the eggs and salt with a fork, gradually incorporating the flour from the inner walls of the well.

Continue mixing with the fork, gradually pulling in more flour, until a shaggy dough forms. Use a bench scraper or your hands to bring the dough together. Knead the dough on a lightly floured surface for 8-10 minutes, until it's smooth, elastic, and springs back when pressed.

Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes to relax the gluten.

On a clean work surface, mound the semolina flour and form a large well in the center. Add a pinch of salt.

Pour about 2/3 cup of water into the well. Gradually mix the water into the flour with a fork or spoon, starting from the inside and working outwards.

Continue mixing until a shaggy dough forms. Knead the dough for about 5-7 minutes until it comes together. If it feels too dry, add water a teaspoon at a time. If it feels too wet, add a little more semolina. The dough should be firm but pliable.

Wrap the dough in plastic wrap and let it rest at room temperature for about 20 minutes.

Take a piece of the rested semolina dough and roll it into a long, thin snake, about 1/2 inch in diameter. Keep the remaining dough covered.

Use a bench scraper or knife to cut the rope into small, 1/2-inch pieces. Aim for uniform size.

Place a piece of dough on a gnocchi board. Press down with your thumb and roll the dough down and away from you, creating the characteristic ridges and cup shape of cavatelli.

Alternatively, place a piece of dough on your palm, press down with your thumb, and roll it away from you to create a similar shape.

Another method is to use a knife: press down on a piece of dough with the blade at a slight angle, then pull the knife towards you while rolling the dough slightly to create the shape.

Place the shaped cavatelli on a baking sheet lined with parchment paper, ensuring they don't touch each other.

Unwrap the rested egg dough. Cut off about one-third of the dough and flatten it slightly. Keep the rest covered.

Lightly dust the flattened dough with flour. Pass it through the widest setting (usually #1) of your pasta machine. Fold the dough in half or thirds, then pass it through again. Repeat this process 2-3 times to make the dough smooth and square. Then, pass the dough through progressively narrower settings, from #1 up to #7 (or your desired thickness), lightly dusting with flour as needed to prevent sticking. Use the back of your hands to support the sheet as it gets longer.

Cut the long sheets of pasta dough in half crosswise to create manageable pieces. You should have two long, wide sheets of pappardelle.

Lightly flour the pasta sheets. Fold each sheet over itself a few times, then cut into strips about 1 inch wide using a sharp knife. This creates the pappardelle shape.

Lay the cut pappardelle strips flat on a baking sheet lined with parchment paper, ensuring they don't stick together.

Bring a large pot of generously salted water to a rolling boil. The salt seasons the pasta from the inside out.

Add the cavatelli to the boiling water. Stir gently to prevent sticking. Cook for about 2-3 minutes, or until they float to the surface and are tender with a slight bite.

Add the pappardelle to the boiling water. They will cook much faster than cavatelli, usually in 2-3 minutes. They should be al dente.

Using a spider strainer or tongs, transfer the cooked pasta directly into the pan with your sauce. Reserve about 1 cup of the pasta water. Toss the pasta with the sauce, adding a splash of pasta water if needed to create a smooth, emulsified sauce that coats the pasta.

Serve the pasta immediately, garnishing with fresh basil for the cavatelli and perhaps a drizzle of olive oil or a sprinkle of cheese for the pappardelle.