How to Make Homemade Cavatelli Pasta
Making homemade cavatelli is a wonderful way to experience the traditional pasta-making techniques of Puglia and Molise. While this pasta can be found in many stores and restaurants, there’s something truly special about making it from scratch in your own kitchen.
Not only does homemade cavatelli have a unique texture and flavor, but it’s also a great way to impress your friends and family. Whether you’re serving it with a classic tomato sauce or a more modern twist, this pasta is sure to be a hit.
If you’re feeling adventurous, you can even experiment with different shapes and sizes to create your own unique spin on this classic pasta. So why not give it a try and discover the joys of homemade cavatelli for yourself?
Watch How to Make Cavatelli video recipe:
How to Make CAVATELLI PASTA from Scratch
Vincenzo’s Top Tips To Make Homemade Cavatelli Pasta
Sprinkle some of this
If your homemade cavatelli dough is a little sticky, sprinkle some semolina on your bench and then stretch the dough out on top of it.
When it hits the sunlight
Dry the pasta in an area where the sunlight hits your bench during the day.
DIY Tool Shaper
Simple yet he best tool to shape your homemade cavatelli shape is YOUR finger!
Homemade Cavatelli Pasta
Equipment
- Wooden bench
- fork
- Rolling pin or Pasta machine
- knife or Pastry cutter
- Butter knife
- Cooling rack
Ingredients
- 300 ml Warm water 1.26cups
- 500 grams Semolina flour 17.63oz
Instructions
- Cavatelli pasta are best made using semolina flour, so start with 500g/17.63oz for a portion of 4.
- Pour 500g/17.63oz semolina on a wooden bench, create a well, add water, a little bit at a time and mix into the semolina pinching the sides in, then mixing it through, to create a paste-like consistency.
- Repeat this until the semolina pasta dough for your cavatelli has completely absorbed the water.
- Start to knead the dough to bring it altogether and help improve the consistency.
- When kneading, press using the palm of your hand, toward the front, fold back then repeat this motion.
- Add more water if it feels too dry and keep kneading.
- If the cavatelli dough feels sticky, add another sprinkle of semolina flour and knead through.
- Let it rest for 10-15 minutes.
- How to roll out the homemade cavatelli pasta
- After your pasta dough has rested, check that it is soft and smooth then cut a piece and roll it out into a snake-like shape, using one hand to start with and then stretching it out with both.
- Now, cut this into small pillows, similar to gnocchi, using your knife on an angle.
- Using your knife, create the homemade cavatelli by pressing down on each pillow, and rolling it back.
- Once it is rolled around the edge of the knife, remove it and it should retain its shape as a cavatelli by closing back in through the middle.
- If you have a special board with ridges, you can also roll the homemade cavatelli on this using your finger, but I prefer just a simple knife! These are known as “Cavatelli Rigati”
- Even simpler, you can use your finger to press down and roll back each pillow and this will also create the homemade cavatelli shape.
- To dry the pasta, place it on top of a cooling rack (or similar), leaving a small gap in between each one.
- Dry the pasta for a few hours at room temperature.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve Homemade Cavatelli Pasta
Boil a large pot of water, add a pinch of sea salt and pasta then cook for 10-20 minutes (cooking time dependent upon the thickness and drying time).
Homemade cavatelli are best served with a vegetable sauce and traditionally paired with Cime di Rapa. You can also use a rich tomato sauce or even my delicious Basil Pesto.
The result is a pasta that is hearty and rustic, with a texture that perfectly complements any sauce. Whether you opt for a simple tomato sauce or a more complex vegetable ragu, it is a surefire way to impress your dinner guests and elevate your pasta game.
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My nonna passed over 10 years ago and I haven’t had cavatelli since. No one in my area even knows what it is. So I tried this recipe, and all I can say is grazie mille — I have been given the gift of recapturing a little bit of her kitchen and the flavors of my childhood. They weren’t pretty, but damn were they tasty.
I am sorry to hear about your nonna’s passing, but I’m glad that this recipe could bring back some fond memories of her kitchen and the flavors of your childhood. Food has a unique way of connecting us to our loved ones, and it’s heartwarming to hear that you were able to recapture some of those memories through this dish. It’s wonderful that you were able to enjoy the cavatelli, even if they weren’t the prettiest, and I hope that they provided some comfort and joy to you. Grazie mille for sharing your story with me.