by Today I’ll show you how easy it is to delve into the magical world of handmade Italian pasta with this easy-to-make Cavatelli Pasta Recipe. And all you’ll need are just three simple ingredients…flour, water and a little salt.
What Does Cavatelli Mean
Cavatelli, pronounced cah-vah-tell-lee, means little hollows in Italian. It’s an iconic pasta shape that originated from the region of Molise and is extremely popular in central and southern Italy.
This much-beloved pasta has a small and distinctive oblong shape and crevice that entraps the sauce in its center.
In my husband’s family, who hails from Campobasso in the Molise region, the Cavatelli noodles are typically served with a quick and flavourful sauce with broccoli.
For a more robust and richer flavour, you can serve homemade Cavatelli with rapini and sausage, topped with crunchy toasted breadcrumbs. Both are simple and delicious!
What is the Difference Between Cavatelli and Gnocchi
Gnocchi was a staple at my house while growing up, whereas Cavatelli is what my husband grew up on. Although somewhat alike in appearance, they differ in several aspects.
Gnocchi, typically made from a blend of potatoes and flour, has a delicate, airy texture that melts in your mouth. In contrast, Cavatelli is made from a semolina/all-purpose flour and water mixture. This yields a firmer consistency with an al-dente bite.
Gnocchi are formed into dumpling-like shapes, while Cavatelli takes the form of small elongated shells. Both can be twirled by hand to create a distinctive hallow in the centre or use a gnocchi board. In a pinch, the back of a fork works just fine in shaping multiple grooves.
Whether you prefer the soft pillowy goodness of gnocchi or the satisfying chew of Cavatelli, both are versatile and can elevate any dish to new heights of deliciousness.
Ingredients For Homemade Cavatelli Pasta
All you’ll need for the pasta dough are:
- All-purpose flour
- Boiled hot water (not tap water)
- Salt
Step-by-step How to Make Cavatelli by Hand
- 1- Place the all-purpose flour in a large bowl, make an indentation in the middle and pour in the boiled hot water and add in the salt.
- 2- Because the water is very hot, use a wooden spoon or a fork to slowly incorporate as much flour as possible with the water. (as much as the water can absorb)
- 3- Transfer the dough to a work surface and knead until you have incorporated all the flour for approximately 10 to 12 minutes.
- 4- The result is a soft, smooth dough.
- 5- Cover the dough with a clean, damp kitchen towel or wrap it in cling wrap and let it rest for 30 minutes.
- 6- After 30 minutes of rest, the pasta dough will look even smoother and softer. You’re now ready to cut and shape the noodles.
- 7- Cut off small pieces of dough at a time and roll them out into a rope 1 cm wide in diameter. (don’t use flour to roll the ropes because this impedes the process.)
- 8- Use a sharp knife to cut the ropes into 2 cm long pieces and toss the morsels with a dusting of flour. (dusting with some flour will help with twirling the small pieces of dough without sticking to your fingers.)
How to Shape Cavatelli by Hand
- 9- Use two fingers to press down and drag the Cavatelli towards you to create the hollow centre.
- 10- If using a gnocchi board, press down on the noodle and drag it away from you. (after you’ve twirled a bunch, dust with some flour and use a dough scraper to lift the Cavatelli onto a cookie sheet, laying them out in one single file)
Homemade pasta is a labour of love. It’s a steady process of gently kneading the dough and carefully cutting and shaping each delicate noodle with patience. You’ll find the reward immeasurable, and as a bonus…every single bite is a delicious experience.
So be patient with yourself, enjoy the process and happy pasta making!
Make Ahead Tips
Prepare the Cavatelli up to 2 hours before serving and keep it covered at room temperature until cooking to save time.
Fresh Cavatelli can also be refrigerated for 24 hours before use.
For longer storage…place the Cavatelli on a cookie sheet and spread out into one single file. Place the cookie sheet in the freezer for 1 hour. Then gather the frozen Cavatelli noodles in a ziplock freezer bad and freeze for up to two months. (cook directly from frozen and remember to add an extra minute or so, till al-dente)
Cavatelli Pasta Recipe
Ingredients
Cavatelli Pasta
- 400 grams all-purpose flour
- 1¼ cup hot water (from boiled)
- 3/4 teaspoon salt
Instructions
Cavatelli Pasta
- Place the flour in a large mixing bowl and create a hollow centre in the middle.
- Pour the hot water and salt into the centre.
- Use a wooden spoon or a fork to slowly work in as much of the flour as the water can absorb.
- Transfer the dough to a clean work surface and start kneading while incorporating all the flour for approximately 10 to 12 minutes.
- At this point, your dough will be soft and smooth.
- Cover the pasta dough with a clean damp kitchen towel or wrap it in cling wrap and let it rest for 30 minutes.
How to Shape Cavatelli by Hand
- Divide the dough into eight equal pieces and keep it covered with cling wrap while working with one piece at a time.
- Roll a piece of dough out into a rope of 1 centimetre wide in diameter. (don't use flour as this will impede the process)
- With a sharp knife or pasta scraper, cut the Cavatelli rope into two-centimetre pieces.
- With one Cavatelli at a time, use two fingers to press down on the Cavatelli and drag it towards you to form the hallow centre. (or use the back of a fork or a gnocchi board if you have one)
- Toss the twirled pieces with some flour and use the pasta scraper to transfer the Cavatelli onto a cookie sheet. (lay them out in one single file to prevent sticking)
- Repeat with the remaining pasta dough.
- At this point, they can stay covered at room temperature for about 2 hours or in the fridge for 24 hours before cooking.
- To cook the Cavatelli, bring a large pot of water to boil and salt the water.
- Add in the Cavatelli and cook for 5 minutes or till al dente.
- Serve with your favourite sauce.
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