This hand rolled Cavatelli comes from the south of Italy in a time when eggs were a luxury that many people could not afford. Like many other pasta doughs from the south of Italy, this Cavatelli recipe only contains 2 simple ingredients: semolina flour and hot water. The semolina flour makes a more toothsome, sturdy dumpling and the ridged texture is designed specifically to pick up whatever sauce you pair them with.
Cavatelli is part of a larger category of pasta called dumplings and can often be confused with gnocchi. Although similar, they are not the same. Check out this guide to Italian dumplings to learn more about the differences between Cavatelli and Gnocchi.
Why you’ll love this hand rolled Cavatelli recipe
- One serving of this pasta only contains 311 calories and can fit into my weight-loss meal plans or weight-maintenance meal plans
- This recipe only has 2 ingredients, so it’s easy on your wallet
- It is a versatile pasta that can be paired with so many different sauces like tomato sauce, pesto or ragu
- This recipe is for 10 servings, so you can freeze some of it and use it for an easy weekday meal
- Everything tastes better when you make it by hand!
Ingredients you will need
- Semolina flour (also known as durum wheat)
- Water
See recipe below for quantities.
Tools you will need
- Kettle
- Kitchen Scale (affiliate) or measuring cups – a kitchen scale (affiliate) that measures in both grams and ounces is preferred and will yield better results when making any kind of dough, but if you don’t have that I have also provided the measurements using measuring cups
- Gnocchi board (affiliate), cavatelli machine or a fork to shape the pasta
- Bench scraper or a sharp knife
- Baking sheets
- Parchment paper
- Plastic wrap or airtight container
Instructions
Start by filling a kettle with water and bringing it to a boil. If you don’t have a kettle you can bring the water to a boil in a pot or put it in the microwave. Measure out the exact amount of hot water you need using the kitchen scale. Then set aside.
Measure out the exact amount of hot water you need using the kitchen scale. Then set aside.
Next, measure out the exact amount of semolina flour you need using the kitchen scale or your measuring cups.
Pour the flour onto a clean working surface and create a well about 6-8 inches wide in the middle of the flour.
Pour the hot water into the well, being very careful not to burn yourself. Use a fork to start incorporating the flour and the water into the well.
Once it looks like a shaggy mess you can get in there with your hands and get to work!
Knead the dough for about 8-10 minutes, or until the dough is a smooth ball.
If it looks like this, keep going!
Cover the dough in plastic wrap or put it in an airtight container and let it rest at room temperature for 30 minutes.Line two baking sheets with parchment paper and dust with semolina flour.
When the dough is done resting, cut off a strip about the width of 2 fingers and place it on a dusted work surface. Keep the rest of the dough wrapped up until you are ready to use it. Start rolling the chunk of dough into a ½ inch log, making sure you are not incorporating too much more flour into the dough. You only need just enough so the dough does not stick to the work surface.
Cut the log in ½ inch pieces. With the side of your thumb, gently push each piece against the gnocchi board (affiliate) or the back of the tines of a fork, creating a curved on the inside and ridges on the outside of the pasta. Plae each piece on the backing sheet, making sure they do not touch each other or they will stick together. Repeat this with the remainder of the dough.
Bring a large pot of salted water to a boil over medium-high heat. Add the Cavatelli and cook until they float to the surface. Then cook for another 5 minutes. Try one before you remove all from the pot to make sure it is cooked al dente. Remove with a slotted spoon and place in a pan with your sauce of choice.
Serve immediately and enjoy with a pinch of parm!
Tip
It takes a while to master the technique of making the perfect Cavatelli shape every time. Whether you are using a gnocchi board or the back of a fork, make sure you are using the side of your thumb and don’t press too hard. Stick with it and you will get there!
FAQ
Although my preferred method is to make cavatelli by hand, you can also let the stand mixer do the work for you. Use a dough hook attachment and add the semolina flour into the mixing bowl, add the hot water and mix at medium speed for about 10 minutes or until the dough is smooth.
Traditionally, Cavatelli is paired with sauces popular in southern Italy like tomato sauce, rabbit ragu, lamb ragu or beef ragu. You can also try this simple Cavatelli cacio e pepe recipe for a quick and easy weekend meal that only takes a few minutes to make.
Absolutely! Once you have made this hand-rolled Cavatelli, cover the baking sheets in plastic wrap and place them directly into the freezer, making sure the pieces are not touching each other. Once they are completely frozen you can transfer them into an airtight container or freezer bag. You can store the Cavatelli in the freezer for up to 3 months. Do not thaw before cooking.
Cavatelli will last for a maximum of 2 days in the refrigerator. It is best to eat them right away and freeze whatever extras you have.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this hand-rolled Cavatelli:
Hand Rolled Cavatelli
Print Pin RateEquipment
- Kitchen Scale or measuring cups
- Gnocchi board, cavatelli machine or a fork to shape the pasta
- Bench scraper or a sharp knife
- Baking sheets
- Parchment paper
- Plastic wrap or airtight container
Ingredients
- 400 g 1 ¾ cups hot water
- 865 g 5 cups semolina flour, plus more for dusting
Instructions
- Bring water to a boil in the kettle.
- Place a large bowl on the kitchen scale and “tare” (zero it out). Then measure exactly 400 g of the hot water. Plase aside and let it cool slightly.
- Place another large bowl on the kitchen scale and “tare”. Then measure exactly 865 g of semolina flour.
- Pour the semolina flour on a clean working surface and create a well about 6-8 inches wide with your fingers.
- Pour the hot water into the middle of the well. Use a fork to start incorporating the flour into the water until you have a shaggy mess.
- Use your hands to knead the dough until it forms a smooth ball, about 8-10 minutes. You can use a stand mixer (affiliate) if you prefer.
- Wrap the dough ball in plastic wrap and let it rest at room temperature for 30 minutes.
- Line 2 baking sheets with parchment paper and dust with semolina flour.
- When the dough is finished resting, unwrap it and cut off a chunk of dough about 2 fingers wide. Place the chunk on a dusted work surface, keeping the remainder of the dough wrapped when you are not using it.
- Using your hands, roll the chunk of dough into a long log, about ½ inch wide.
- Using a bench scraper or a sharp knife cut the log into ½ inch pieces.
- Using the side of your thumb, push each piece of dough into the gnocchi board or back of a fork to create the cavatelli shape. Place the pieces on a baking sheet, ensuring they do not touch each other.
- Repeat steps 9-12 for the remainder of the dough.
- Bring a large pot of generously salted water to boil. Add the cavatelli and cook until they float to the surface. Use a slotted spoon to remove from the pot and immediately add to your favorite sauce. Merry the pasta and the sauce together by adding a spoonful of the starchy pasta water to the pan.
- Serve immediately and enjoy with a pinch of parm!
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