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Homemade Cavatelli Pasta In 3 Easy Steps

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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.

Typical for Molise and Puglia regions of Italy cavatelli are well known all over the world.

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 detail) and no special equipment whatsoever!

In fact, it takes more time to describe the process than actually rolling the thing. I will just say that you simply 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 will be still the same.

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 Homemade Cavatelli

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 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.

By the way, cavatelli is pronounced as kah-vah-tell-li.

How To Make Cavatelli Pasta From Scratch

  • 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).

How To Cut Dough For Cavatelli

Cavatelli Dough Step 1
  • 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).

How To Shape Cavatelli

Cavatelli Dough Step 2
  • 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.

And that’s it! You’ve just made your own homemade cavatelli.

Homemade Cavatelli - Step by Step {Authentic Recipe}

Homemade Cavatelli In 3 Easy Steps

Learn how to make delicious cavatelli pasta at home in 3 simple steps.
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Ingredients

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.
    Homemade Cavatelli - Step 1 {Authentic Recipe}

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”.
    Homemade Cavatelli - Step 2 {Authentic Recipe}
  • Using your index and middle finger press on the “pillow” curling it towards you.
    Homemade Cavatelli - Step 3 {Authentic Recipe}
  • 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.

Video

Liked this recipe?Follow @italianrecipeb for more!

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.

Love Cavatelli?

Pin this recipe for later!

Homemade Cavatelli - Step by Step {Authentic Recipe}
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Recipe Rating




15-Minute Cavatelli And Broccoli - Italian Recipe Book

Thursday 15th of April 2021

[…] Instead of store bought cavatelli, make your OWN homemade cavatelli pasta. […]

Patti

Tuesday 23rd of March 2021

The link to your video is broken. Please let me know when it is repaired. Your recipes look great!! Thanks!!!

Italian Recipe Book

Monday 26th of April 2021

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.

Tonnarelli {How to Make Tonnarelli Pasta Step-By-Step} - Italian Recipe Book

Tuesday 2nd of March 2021

[…] I recommend using large eggs or medium eggs plus a tablespoon or two of water. You can even skip eggs completely and make tonnarelli with eggless pasta dough as some people prefer. Use the recipe proportions like when you make Cavatelli Pasta. […]

Carmela

Saturday 27th of June 2020

Great recipe

Saturday 27th of June 2020

Great recipe

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