In a food processor or large bowl, combine the whole wheat flour with the all-purpose flour and salt.
Pulse 5-8 times or stir to combine the ingredients.
Add the warm water while pulsing or stirring until the mixture forms a soft dough. You may need to adjust the water added depending on how humid it is.
Transfer the dough to a lightly floured work surface.
Knead for about 8-10 minutes or until the dough is smooth and elastic. If the dough feels sticky, add a little bit of flour. If, on the other hand, the dough feels dry, sprinkle a few drops of water over the dough, and continue kneading.
Cover the dough with plastic wrap or a damp kitchen towel and let it rest for at least 30 minutes before shaping it into cavatelli.
Shaping the dough:
Cut off a small piece of dough. Roll the dough piece back and forth with your hands to create a log shape. Shape into a thin log that is ⅜- ½ inch thick, approximately the size of your pinkie finger.
Use a sharp knife, bench scraper, or dough cutter to slice the log into pieces that are ¼ inch wide.
Using the tips of your index and middle finger, press each piece of dough onto the cavatelli board or a flat surface, rolling it slightly and stretching it toward you to create a shell-like shape with ridges.
Continue until all the dough has been formed into cavatelli.
After shaping the cavatelli, it is important to let them dry for a minimum of 30 minutes before storing or cooking. To dry them, spread the cavatelli, without touching one another, in a single layer on a baking sheet covered with a tea towel lightly dusted with flour.
Cooking the cavatelli:
Bring a large pot of salted water to a boil. Use about one tablespoon of salt per quart of water.
Add the cavatelli to the boiling water and cook for 2-5 minutes or until they float to the surface. Always taste for doneness.
Drain the pasta and serve immediately with your favorite sauce or toppings.
If freezing, place the tray of cavatelli in the freezer and once frozen, transfer them to a plastic bag and freeze. Can be cooked frozen. (Should take 4-8 minutes to cook depending on their size. Once they rise to the top, they should be done. Taste to make sure they are cooked to your liking).
If you have one, use a kitchen scale to measure the flour and water accurately. This helps ensure consistent results each time you make the pasta.
Don't worry about each piece of pasta looking slightly different, as the imperfections add to the rustic nature of this Italian dish.
Keep any unused dough covered with a damp kitchen towel or plastic wrap. This helps prevent the dough from drying out,
Knead the dough until it's smooth and elastic. This helps ensure that the pasta will hold its shape when cooked.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.