Homemade Cavatelli Pasta

Name: Homemade Cavatelli Pasta
Prep time: 45 min
Cook time: 5 min
Total time: 80 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups semolina flour (plus extra for dusting); 1 cup all-purpose flour (spooned and levelled); 1 cup warm water; 1 tablespoon olive oil

80 min 4 servings Medium

All Recipes

Delight in the simplicity of homemade cavatelli pasta, a traditional Italian dish that's perfect for any pasta enthusiast.

Prep

45 min

Cook

5 min

Total

80 min

Servings

Difficulty

Medium

Cavatelli pasta, with its unique shell-like shape, is a classic of the Italian culinary tradition. Often made in Italian households, this pasta is known for its ability to cradle sauces perfectly, making every bite a delightful experience. Creating homemade cavatelli is a rewarding process that connects you to the roots of Italian cooking. This version of homemade cavatelli pasta emphasizes simplicity and authenticity. With just a few ingredients, you can craft a pasta that rivals any store-bought variety. Whether you're a seasoned pasta maker or a curious beginner, this recipe offers a straightforward approach to homemade pasta making that yields delicious results.

Instructions

Mix the flours

In a large bowl, combine the semolina and all-purpose flours. Create a well in the center.

Pro tip: Ensure your flours are well-mixed before adding water.

Form the dough

Gradually pour the warm water and olive oil into the well, mixing with a fork until a shaggy dough forms.

Pro tip: Use your hands to bring the dough together once it starts to form.

Knead the dough

Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Pro tip: The dough should bounce back when pressed with a finger.

Rest the dough

Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature.

Pro tip: Resting allows the gluten to relax, making the dough easier to shape.

Shape the cavatelli

Cut the dough into quarters. Roll each piece into a long rope about 1 cm (1/2 inch) thick, then cut into 2 cm (3/4 inch) pieces. Use your thumb to press and roll each piece into a shell shape.

Pro tip: Dust your work surface with semolina to prevent sticking.

Cook the cavatelli

Bring a large pot of salted water to a boil. Add the cavatelli and cook for 3-5 minutes or until they float to the surface, indicating they are done.

Pro tip: Taste a piece to ensure it's cooked to your liking before draining.

💡

Tips & Tricks

Use semolina flour for authentic texture.
Add a touch of olive oil to prevent sticking.
Rest the dough to improve elasticity.
Pair with robust sauces like marinara or pesto.

Frequently Asked Questions

What is cavatelli pasta?

Cavatelli is a type of pasta from Italy, known for its small, hollow, shell-like shape that is perfect for holding sauces.

How long does it take to cook cavatelli?

Cavatelli typically cooks in 3-5 minutes once it floats to the surface of boiling water.

Can I freeze homemade cavatelli?

Yes, you can freeze uncooked cavatelli on a baking sheet and then transfer them to a resealable bag for up to two months.

What flour is best for cavatelli?

Semolina flour is ideal for cavatelli as it provides the authentic texture and flavour.

How many calories are in homemade cavatelli pasta?

A serving of homemade cavatelli pasta contains approximately 320 calories.

Serving Suggestions

Serve your homemade cavatelli pasta with a hearty marinara sauce or a fresh basil pesto to truly enjoy its texture and flavour. Pair it with a light Italian salad and a glass of Chianti for a complete meal. For make-ahead options, you can freeze the uncooked cavatelli on a baking sheet until solid, then transfer them to a resealable bag for up to two months. Cook directly from frozen, adding a minute or two to the boiling time.