Cavatelli is a short type of pasta that resembles a slightly elongated shell. Its cavity catches perfectly almost any kind of sauce so you can use it in so many different ways.
Cavatelli is pronounced as kah-vah-tell-li. They're typical for Molise and Puglia regions of Italy.
If you haven't tried them yet, you can do so in less than an hour. To make cavatelli pasta at home all you need is all purpose flour, semolina flour (see recipe for details) and no special equipment whatsoever!
In fact, it takes more time to describe the process than actually rolling the thing. All you do is form a “shell cavity” by pressing with your fingers into pre-cut small pieces of pasta.
Knead, roll, shape is literally what it takes to make delicious cavatelli pasta at home. This is a traditional, slightly old-fashioned but super SIMPLE way.
Make sure to watch the video at the end of the recipe.
If you have cavatelli maker you can certainly use it. The dough recipe is the same.
Cavatelli Dough
- Measure and sieve both flours and mound it on your kitchen worktop (preferably wooden).
- Using your hands, scoop out the center of the mound. Add water and extra virgin olive oil in the center (photo 1).
- First with a fork then with your hands start to pull in flour to combine ingredients and form the dough (photo 2).
- Knead for a 5-10 minutes until soft and smooth. Cover with a plastic wrap or a linen towel tucking the edges. Let rest for 10-15 minutes on the counter top to let the dough gain elasticity (photo 3).
Cut and Shape
- Using a dough scraper cut off a piece from the dough ball (photo 4).
- Roll it into a rope a bit more than ⅓ inch in diameter (photo 5).
Dust the work surface and the dough with some flour. - Cut the rope into ⅓ inch “pillows” (photo 6).
- Using your index and middle finger press on the “pillow” curling it towards you (photos 7-9).
TIP: If the dough pieces start to stick to your finger, dust cavatelli with some more flour. - Repeat the process with the rest of the dough.
What Flour Should I Use To Make Cavatelli?
Authentic recipe calls for half and half durum wheat semolina flour and farina 00 (Italian “00” flour).
But I find that 1:2 ration makes the best cavatelli. Not too sturdy, yet perfectly “al dente” due to semolina flour.
How To Store
Fresh cavatelli can be stored in the fridge for up to 5 days in a food bag or in the freezer for up to 6 months.
How to Cook Cavatelli
Fresh made cavatelli cook in less than 5 minutes after coming up floating.
Cavatelli that were kept in the fridge or in the freezer need at least 9-10 minutes to cook.
It’s best to taste them after 5 minutes, and let boil for a few more minutes if needed.
How to Freeze Cavatelli
Let fresh cavatelli rest and dry a little bit (15-30 min). Place them on a tray lined with parchment paper dusted lightly with flour. Don’t let cavatelli touch each other. Place the tray in the freezer for 1-2 hours. Passed that time put them in a freezer bag and store in the freezer.
Recipes with Cavatelli
The sauce variety is endless. From simple “al pomodoro”, traditional meat ragu sauce, roasted veggie sauce to ricotta and tomato sauce.
One of my favorites ways to use them is make delicious Cavatelli and Broccoli pasta. All it takes is just 15 minutes pot to the table.
Another favorite, I'm sure you'll fall in LOVE with from the first bite is Cavatelli Pasta with Artichokes. Lemon flavored artichoke sauce paired with fresh homemade cavatelli is simply irresistible!
Anyway, before you get distracted thinking of the sauce, let’s see how you make cavatelli by hand.
If you love this cavatelli pasta check also delicious and easy to make Ricotta Cavatelli made with only 2 ingredients!
Full Recipe
Homemade Cavatelli In 3 Easy Steps
Video
Ingredients
- 2 cups all purpose flour , more for dusting
- 1 cup semola rimacinata (reground semolina flour)
- 1 cup water + 2 more tablespoon if needed
- 2 tablespoon extra virgin olive oil
Instructions
Cavatelli Dough
- Measure and sieve both flours and mound it on your kitchen worktop (preferably wooden).
- Using your hands, scoop out the center of your mound. Add water and extra virgin olive oil in the center.
- First with a fork then with your hands start to pull in flour to combine ingredients and form the dough.
- Knead for a 5-10 minutes until soft and smooth. Cover with a plastic wrap or a linen towel tucking the edges. Let rest for 10-15 minutes on the counter top to let the dough gain elasticity.
Shaping Cavatelli By Hand
- Using a dough scraper cut off a piece from the dough ball.
Roll it into a rope a bit more than ⅓ inch in diameter.Dust the work surface and the dough with some flour. - Cut the rope into ⅓ inch “pillows”.
- Using your index and middle finger press on the “pillow” curling it towards you.
- That’s it!
If the dough pieces start to stick to your finger, dust cavatelli with some more flour. - Repeat the process with the rest of the dough.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Len says
Absolutely delicious! Next I will 5ry your ricotta cavetelli...thank you so much!
Anna says
My dough did not come out soft like yours. Pasta was tough like rocks.
Patti says
The link to your video is broken. Please let me know when it is repaired. Your recipes look great!! Thanks!!!
Italian Recipe Book says
Hello Patti, thank you so much for letting me know and apologies for my late reply!! The video should be fixed now, you can find it at the bottom of the recipe card.
Carmela says
Great recipe
Anonymous says
Great recipe
Hazel says
5
Hazel says
I noticed that there was no salt added to the Recipe.
Anna says
@Hazel, salt is not needed.