Description
This homemade cavatelli recipe guides you through making traditional Italian pasta shells from scratch using semolina flour, water, and salt. The dough is kneaded to a smooth consistency, rested to relax the gluten, then shaped by hand into the classic curled cavatelli form. The pasta is boiled until al dente and can be cooked fresh or frozen for later use. Perfect for pairing with your favorite sauce or adding to soups.
Ingredients
Scale
Dough 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
Instructions
- Mix the dough: In a large mixing bowl, combine the semolina flour and salt. Create a well in the center and slowly pour in the warm water. Incorporate the dry ingredients into the water gradually in a circular motion using your hands or a wooden spoon until a thick paste forms.
- Knead the dough: Continue kneading the dough inside the bowl for 3 to 4 minutes until it forms a shaggy, rough ball. Transfer onto a large wooden cutting board or work surface and knead for 5 to 7 minutes more until the dough is smooth, cohesive, and no longer sticky. For the last few minutes, roll the dough back and forth to even out any rough patches.
- Rest the dough: Wrap the dough tightly in plastic wrap and let it rest at room temperature for 1 hour to allow proper hydration and gluten relaxation. After resting, if the dough feels sticky, knead in 1 teaspoon of semolina flour until it is manageable.
- Form the dough: Line two large baking sheets with parchment paper and generously dust with semolina flour. Divide the dough into quarters and work with one piece at a time, covering the others with plastic wrap to prevent drying.
- Roll and cut: On an unfloured wooden cutting board, roll the dough quarter into a thin log about 1/2 inch in diameter. Slice the log into 1/2-inch pieces.
- Shape into cavatelli: Using the serrated side of a butter knife held at a 45-degree angle, drag it across each dough piece so it curls over itself forming a hot dog bun shape with a thin, textured interior surface. Place formed cavatelli on the prepared baking sheets, ensuring pieces do not touch each other. Cover with a kitchen towel to keep moist.
- Repeat forming: Continue rolling, cutting, and shaping with remaining dough quarters, placing finished cavatelli on baking sheets and covering them until ready to cook.
- Cook the cavatelli: Bring a large pot of salted water to a rolling boil. Add cavatelli and cook until they float to the surface, approximately 5 to 6 minutes. Continue cooking for an additional 1 minute until they reach an al dente texture. Drain and serve immediately with your favorite sauce.
- Freeze for later use: To store fresh cavatelli uncooked, dust generously with semolina flour and spread in a single layer on a parchment-lined baking sheet. Freeze for 1 hour then transfer to an airtight container or freezer bag. Freeze up to 1 month. Cook directly from frozen, adding a minute or two to boiling time as needed.
Notes
- Use finely ground semolina or semola flour for authentic texture and flavor.
- Resting the dough is crucial for hydration and making the dough easier to shape.
- Dusting with semolina flour prevents sticking both during shaping and freezing.
- Do not skip the step to create the textured inside surface of cavatelli; it helps sauce cling to the pasta.
- Fresh cavatelli cooks quickly so watch carefully to avoid overcooking.
- Frozen cavatelli can be cooked straight from the freezer without thawing.
- Use kosher salt as specified; adjust quantity if using table salt due to different saltiness levels.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Keywords: homemade cavatelli, Italian pasta, semolina pasta, fresh pasta, pasta dough, traditional cavatelli
