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!
🌍Print the written recipe from my website
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How to Make CAVATELLI PASTA from Scratch
INGREDENTS (for 3-4 people)
300ml/1.26 cups warm water
500g/17.63oz semolina flour
UTENSILS
Wooden bench
Fork
Rolling pin OR pasta machine
Knife/Pastry cutter
Butter knife
Cooling rack
METHOD:
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).
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Thank you…I made the cavatelli in an hour and dug them on my grandmother's board. This is my first time using semolina they are DELICIOUS!!! THANK YOU!
Son duros cuando los comes?
I will try that, thanks
Yum! I remember helping my Mom and Grandma make these when I was a little girl!! Mangia!!
My parents are from Molise and I love this dish☺️
Can't WAIT to try this!
Amazing thank you l will try it
I have been making cavatelli for 40 years. I must tell you, this was the easiest dough to work with and the texture and taste was absolutely perfect. My new cavatelli recipe from now on! Thank you so much for sharing!
Nice, nice, very nice. However, you can make it better. Just google Woodglut and learn how to do it easily.
My Cavatelli seem to be hard and dense. Perhaps I'm not using enough water. What do you think?
Be kind to your pasta and the pasta will be kind to you
Thats not cavatelli
I m working as chef not too much experience as u have but what i believe u have best technique to explain .I m blessed u r the best chef tahnks alot
Great, instructive video. Grazie mille!
Hai ragione, passione e amore, rendono la nostra cucina speciale.
Bravissimo,ti seguo volentieri 👌
Can I use a other flour? Because in my country I can't find semolina flour.
Sir pls like my comment…… I'm a big fan
great presentation how to made oriechiette buonisimo vince
I'm very very thankful that there is such a good chef like you !
Your recipes are very very helpful .
Is that dream ?:D
Thanks OMG!!!
Wow, this is sooo good. Such fine details❤
One question Vincenzo, I have been trying to make cavatelli and such other handmade shapes like orecchiette, gnocchi etc which are formed without dough sheets. But the problem I have always faced is that even on cooking pasta several minutes, the inside of the pasta remains raw and tough. Is that to do with a complete drying of such shapes?
I have tried drying these shapes too though, but still the inside remains raw.
Where could I be going wrong? Please help me fix this.. really need your advice on this. Would be very grateful.
My great-grandmother Assunta, who came to the U.S.A. from Calabria, used to make these from scratch. But, then used a fork to make the indentations, instead of a gnocchi board.
Finally I have found someone who can help me to cook real and authentic Italian cuisine. Thank you Vincenzo for bringing the Italy into my kitchen!