- Prep Time
- Difficulty Level Easy
Homemade Cavatelli Pasta
Homemade cavatelli are eggless, oval-shaped pasta shells with a gap through the middle which is great for capturing the sauce. This pasta, originally from Puglia and Molise is still made by hand all over the region – especially by talented Nonna’s who have been perfecting the shape for years!
INGREDENTS (for 3 people)
300ml/1.26 cups warm water
500g/17.63oz semolina flour
Rolling pin OR pasta machine
- 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.
VINCENZO’S PLATE TIP: 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.
- 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.
VINCENZO’S PLATE TIP: Dry the pasta in an area where the sunlight hits your bench during the day.
HOW TO SERVE:
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.
E ora si mangia, Vincenzo’s Plate…Enjoy!
You should also check out these Homemade Pasta Recipes:
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