Name: Homemade Cavatelli Recipe
Prep time: 20 min
Cook time: 7 min
Total time: 1 h 27 min
Cuisine: Italian
Ingredients: 2 2/3 cups (453g) finely ground semolina or semola flour, plus more as needed and more for dusting; 2 1/2 teaspoons (9g) Diamond Crystal kosher salt, or 1 1/4 teaspoons Morton’s kosher salt; 1 cup (237ml) warm water

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Introduction

Homemade cavatelli are delightful little pasta shells with a slightly chewy texture and a perfect shape for holding sauce. Making them from scratch is easier than you might think and results in a tender, flavorful pasta that elevates any Italian meal.

A metal skimmer lined with thin silver wires holds ten pale yellow, uncooked gnocchi pieces. Each gnocchi is shaped like a small, elongated oval with a slight crease down the middle, showing a soft and slightly grainy texture. The skimmer rests on an orange textured cloth that is placed on a light wooden surface. The cloth has visible wrinkles and folds, adding a casual feel to the setup. The light coming from the side highlights the soft edges of the gnocchi and the metal shine of the skimmer. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 2/3 cups (453g) finely ground semolina or semola flour, plus more as needed and for dusting
2 1/2 teaspoons (9g) Diamond Crystal kosher salt, or 1 1/4 teaspoons Morton’s kosher salt
1 cup (237ml) warm water

Instructions

Step 1: In a large mixing bowl, combine the semolina flour and salt. Create a well in the center, then pour in the warm water. Slowly mix the dry ingredients into the water using your hands or a wooden spoon, moving in a circular motion until the dough starts to come together.
Step 2: Once the mixture forms a thick paste, begin kneading the dough inside the bowl for 3 to 4 minutes until it forms a shaggy, rough ball.
Step 3: Transfer the dough to a floured work surface and knead it for 5 to 7 minutes, or until smooth, without dry bits or stickiness. In the last few minutes, roll the dough back and forth to smooth rough areas.
Step 4: Wrap the dough tightly in plastic wrap and let it rest at room temperature for 1 hour to hydrate and relax the gluten.
Step 5: After resting, if the dough feels sticky, knead in 1 teaspoon of semolina until it firms up.
Step 6: Line two large baking sheets with parchment paper and dust generously with semolina flour. Divide the dough into quarters and work with one quarter at a time, covering the rest to prevent drying.
Step 7: On an unfloured wooden board, roll the dough quarter into a log about 1/2-inch in diameter. Slice the log into 1/2-inch pieces.
Step 8: Use the serrated edge of a butter knife at a 45-degree angle to drag across each dough piece, curling it into a small shell shape with a thin textured inside. Ensure the knife presses into the dough for the proper texture and thickness.
Step 9: Place the formed cavatelli on the prepared baking sheets without touching, cover with a kitchen towel, and repeat with remaining dough.
Step 10: To cook, bring a large pot of salted water to a boil. Add the cavatelli and cook until they float, about 5 to 6 minutes. Continue cooking 1 more minute until al dente, then drain and serve with your favorite sauce.

Tips & Variations

Use finely ground semolina for the best texture; whole wheat semolina will create a different, heartier flavor.
Resting the dough is essential to allow hydration and make shaping easier, so don’t skip or shorten this step.
If you don’t have a serrated knife, a small fork can help create the textured shape.
For added flavor, try mixing finely chopped fresh herbs like basil or rosemary into the dough before resting.
Freeze leftover uncooked cavatelli individually dusted with semolina on a baking sheet before transferring to a sealed container for up to 1 month.

Storage

Store fresh uncooked cavatelli by dusting them generously with semolina and freezing them in a single layer on a parchment-lined baking sheet for about 1 hour. Then transfer to an airtight container or bag and keep frozen for up to one month. Cook directly from frozen by adding a minute or two to the boiling time. Cooked cavatelli are best served immediately, but leftovers can be refrigerated in an airtight container for up to 2 days and gently reheated in a skillet with sauce.

How to Serve

A white bowl filled with a creamy pasta dish layered with light golden gnocchi spread evenly throughout, bright green broccoli florets, and small pieces of dark red sun-dried tomatoes mixed in a light sauce that glistens slightly. The ingredients are topped with finely grated cheese and sprinkled black pepper, giving a textured look. A long, bronze fork rests diagonally across the bowl on top of the food. The white bowl sits on a larger round white plate with a white marbled surface beneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of semolina?

While all-purpose flour can be used, semolina creates the traditional firm texture and chewiness of cavatelli. If you substitute, expect a softer pasta that may be less durable when cooked.

How do I prevent the cavatelli from sticking together?

Be sure to dust the pasta generously with semolina flour during shaping and lay them out in a single layer on parchment paper, not touching. Cover with a towel to prevent drying but avoid stacking. When cooking, stir gently to keep them separate.