How to Make Cavatelli Pasta

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By Team Studio Kitchen

Cavatelli is a type of pasta that originates from Southern Italy, particularly in regions like Puglia and Molise. It's known for its distinctive shape, which resembles small shells or elongated shells with a slight indentation in the centre. The name "cavatelli" is derived from the Italian word "cavare," which means "to hollow out" or "to dig."

Traditionally, cavatelli is made from a simple dough of semolina flour, water, and sometimes eggs. The dough is rolled out into thin ropes, then cut into small pieces and shaped by hand or with the help of a ridged wooden board or utensil. The shaping process gives cavatelli its characteristic ridges and hollow centre, which helps it hold onto sauces.

It’s easy, quick and fun to make and we used a simple butter board to achieve the ridges.

Serves 4-6  and makes approximately 110 - 120 pieces depending how you portion it.

Time

0

hour

40

minutes

Degree of Difficulty

Easy

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Portions

4
servings

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Ingredients

Servings

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400g durum wheat semolina flour
200g warm water
 pinch salt
1

Prepare the dough... by heaping the semolina flour on a board or in a large bowl, then add the salt.

 

2

Create a well... in the middle and pour in about 180g of warm water to start.

 

 

3

Using your hands..., mix it all together, adding more water if necessary to create a ball of dough. Trust your instincts but ensure it's not too wet and sticky.

 

4

 

5

Knead the dough... for about 5 minutes until it becomes silky to the touch.

 

6

Wrap the dough... in a tea towel and leave until you a ready to shape the dough. It doesn't need to rest it can be used immediately.

 

7

To shape the dough... cut off about a fifth of the dough and roll it into a long rope. Keep the remaining dough covered while you work.

 

8

 

9

Cut the dough... into 10-12mm pieces and roll each piece down a buttered board, pushing with your thumb or using the back of a fork. Repeat this process until all the dough has been shaped.

 

10

 

11

 

12

To cook the cavatelli... bring a large pot of water to a rolling boil and add a generous pinch of salt to season the water. Add the pasta and cook until the cavatelli float to the top and bob, usually after a couple of minutes.

 

13

Check the cavatelli... for a firm but tender texture. I prefer them al dente. Remove them from the water and allow them some time to coat in the pasta sauce and absorb all the flavours before serving.

 

1
0 hours 0 minutes

Prepare the dough... by heaping the semolina flour on a board or in a large bowl, then add the salt.

2
0 hours 0 minutes

Create a well... in the middle and pour in about 180g of warm water to start.

 

3
0 hours 0 minutes

Using your hands..., mix it all together, adding more water if necessary to create a ball of dough. Trust your instincts but ensure it's not too wet and sticky.

4
0 hours 0 minutes
5
0 hours 0 minutes

Knead the dough... for about 5 minutes until it becomes silky to the touch.

6
0 hours 0 minutes

Wrap the dough... in a tea towel and leave until you a ready to shape the dough. It doesn't need to rest it can be used immediately.

7
0 hours 0 minutes

To shape the dough... cut off about a fifth of the dough and roll it into a long rope. Keep the remaining dough covered while you work.

8
0 hours 0 minutes
9
0 hours 0 minutes

Cut the dough... into 10-12mm pieces and roll each piece down a buttered board, pushing with your thumb or using the back of a fork. Repeat this process until all the dough has been shaped.

10
0 hours 0 minutes
11
0 hours 0 minutes
12
0 hours 0 minutes

To cook the cavatelli... bring a large pot of water to a rolling boil and add a generous pinch of salt to season the water. Add the pasta and cook until the cavatelli float to the top and bob, usually after a couple of minutes.

13
0 hours 0 minutes

Check the cavatelli... for a firm but tender texture. I prefer them al dente. Remove them from the water and allow them some time to coat in the pasta sauce and absorb all the flavours before serving.

Recipe Tags basics, classics, semolina