Making the Traditional Covatelli

Ever since the late 1980's or early 90's, it has been a Sattelmeyer Family tradition to make homemade covatelli for Christmas Eve dinner, similar to a tradition that my dad had with his grandparents when he was growing up.  The way we make them is apparently a cross between a traditional covatelli and traditional gnocchi, and this hybrid recipe has to do with the specific region in Italy that my dad's great-grandparents came from.  As a child, I remember us patiently waiting for my dad to make the dough and roll the dough out, so we could roll the tiny little squares that he cut off of the dough.  Every year, we had a contest to see who was the worst covatelli roller; Uncle David usually won this contest hands-down.  This year, I think the award went to Kayla.  Regardless of who is the worst or best roller, all of the covatelli seems to come out looking the same once boiled.  And, boy, is it delicious!!

 

Avery and Pop Pop rolling out the dough.

 Patting the dough down.

 Kayla was a bit squeamish to pat the dough...maybe we should use playdough more often.

 Look at my hands!

 Hands from different generations patting the dough down.

It's time to roll the covatelli!

 

Some of Kayla's finest work.



 YUM YUM.  More please!