by Easy to make Homemade Cavatelli with Broccoli is a simple yet classic Italian recipe dish. You’ll be happy to know that these fresh handmade pasta noodles can be frozen for later use to have on hand at a moments notice.
Cavatelli are bite-sized pasta shells with an indentation in the noodle that traps and holds the flavours of the pasta sauce.
They’re a specialty of southern Italy and, as you’ll soon find out…they are so easy to make.
This type of pasta noodle was definitely not a variety that I grew up with. I was first introduced to these delicate handmade pasta morsels by my mother-in-law who was from the Molise region of Italy.
At first glance, they looked similar in appearance to potato gnocchi, my absolute favourite childhood dish!
Although both have humble beginnings, with very few ingredients needed, they differ somewhat in texture.
Potato gnocchi are slightly plumper and light in taste, considering that there is potato in the dough.
Cavatelli, however, tends to have a firmer shape and more of an al dente bite to the cooked noodles.
This pasta recipe pairs well with just about any sauce. From a simple tomato sauce to a quick sauté of some extra virgin olive oil, garlic cloves and a sprinkle of chilli flakes.
And for meat lovers, you can add some hot or mild Italian sausage to your olive oil and garlic sauté.
It’s simple Italian-style cooking that screams comfort food.
CAVATELLI PASTA INGREDIENTS:
There are a few simple ingredients that go into making this homemade pasta recipe.
Basically all you’ll need are:
- all purpose flour
- salt
- hot water (from boiled water)
How to Make Homemade Cavatelli with a Stand Mixer
I recently started making these homemade noodles in my stand mixer. It’s a great hands-off option. But, if you want to make them strictly by hand, check out how to do so with my Cavatelli Pasta Recipe.
- 1- Start by measuring the flour…you’ll need 400 grams.
- 2- Place the flour in your mixing bowl and make a well in the centre, then add the hot water and salt to the hollow centre.
- 3- With the hook attachment, knead the dough for 8 minutes. Then, transfer it to a work surface and knead by hand for 1 or 2 minutes until soft and smooth. As the mixer kneads, it will completely pull away from the sides of the bowl while picking up all the remaining bits of dough.
- 4- Cover the dough with a damp kitchen towel or cling wrap and let it rest for 30 minutes.
- 5- After the dough has rested, cut the pasta dough into eight pieces. Work with one piece of dough and keep the remaining dough covered with a damp kitchen towel. This is so the dough does not dry out.
How to Shape Cavatelli Noodles
When rolling the dough, don’t flour the work surface. This impedes the process.
Roll a piece of dough out into a pencil-thin rope about 1 cm wide and then into 2 cm long pieces.
Use a gnocchi board to make the little caves or indentations in the dough by sliding each piece over the board with your fingers.
I used a chopstick to press the dough down over the ridged board to twirl the noodles.
But if you don’t have a gnocchi board, no worries! You can use the back of a fork or simply your fingers.
Transfer the shaped pasta on a baking tray dusted with either all purpose flour or semolina flour. Repeat the whole process with the remaining dough.
Few Ingredients, Limitless Flavours Pasta Sauce
Italian cuisine truly shines in its simplicity while elevating the taste of every dish. Therefore a good quality extra virgin olive oil is essential to enhance these simple ingredients.
Starting a simple pasta sauce of EVOO, chilli peppers, and garlic takes mere minutes, so you’ll want to first bring a large pot of cold water to a boil and salt. Then add in the Cavatelli, stir, and toss in the broccoli. They’ll cook together for 5 minutes.
- 8- While the pasta and broccoli cook, heat the EVOO in a large stock pot and add in the smashed garlic, hot chilli peppers and little salt and pepper. Heat through just enough to brown the garlic while taking care not to let it burn.
- 9- Drain the cooked pasta and broccoli and add both to the heated oil and garlic mixture along with a ladle or two of the pasta water. The hot pasta water will add a little creaminess to the pasta sauce.
All you’ll need to finish the dish is some grated cheese…I used lactose-free parmesan cheese…but if you don’t have any such restrictions, do use a good Parmigiano Reggiano and a drizzle of extra virgin olive oil for a delicious, flavourful meal.
Can You Freeze Cavatelli
Yes! You can freeze these fresh pasta noodles after they’ve been shaped.
You’ll need a large baking sheet lightly dusted with flour. Transfer the noodles onto the baking sheet while spreading them into one layer.
Place the baking sheet with the Cavatelli in the freezer and freeze for about one hour.
Once firm, transfer them to a plastic freezer bag and freeze them for up to 2 months.
You won’t need to thaw them before cooking but they will need a couple of minutes longer to cook.
Happy cooking!
If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!
Recipe was first published March 15, 2019 and republished with new photos and content August 22, 2020.
Homemade Cavatelli with Broccoli
Equipment
- Stand mixer or hand held mixer with hook attachment
Ingredients
Cavatelli Dough
- 400 grams all purpose flour
- 1/2 teaspoon fine sea salt
- 1¼ cup hot water (from boiled water)
Pasta Sauce
- 4 cups broccoli florets
- 1/3 cup extra virgin olive oil (plus more for drizzling over the finished dish)
- 4 garlic cloves (peeled and crushed)
- 1/2 teaspoon red pepper flakes
- fine sea salt (to your taste)
- freshly crushed black pepper (to your taste)
- 1 tablespoon flour (for dusting a rimmed cookie sheet)
- grated cheese of your choice (I used a vegan Parmesan cheese *see note below*)
Instructions
Make the Cavatelli Pasta
- Place the flour in the bowl of a stand mixer.
- Make a well in the centre and pour in the hot water with the salt.
- Using a stand mixer with the hook attachment, knead until soft ball forms, for about 8 minutes.
- Transfer the dough onto a work surface and continue kneading by hand for about a minute while shaping the dough into a round, smooth ball.
- When you're finished kneading, cover the dough with cling wrap or a damp kitchen towel and let it rest for 30 minutes at room temperature.
- The resting time relaxes the gluten in the dough and makes it easier to roll and shape.
- Sprinkle a rimmed baking sheet with some flour and set aside.
- Cut the dough into 8 pieces.
- Working with one piece at a time, while keeping the remaining dough covered, roll the piece out into a pencil-thin rope about 1 cm in diameter.
- Cut the rope into 2-centimetre pieces.
- Use a gnocchi board, if you have one, to make the little caves or indentations in the dough.
- If you don’t have a gnocchi board, use your index and middle fingers to press down into the dough and swiping towards you. This will create the distinctive crevice.
- Transfer the cavatell to your prepared baking sheet and repeat with the remaining pieces of dough.
For the Broccoli Pasta Sauce
- Bring a large pot of water to boil.
- Salt the water and add in the Cavatelli, stir and add the broccoli florets.
- Cook for 5 minutes.
- Meanwhile, in a large skillet, heat the olive oil on medium low heat.
- Add in the crushed garlic, pepper flakes and a dash of salt and pepper to your taste.
- Heat only till the garlic has browned, taking care not to burn the garlic.
- Drain the pasta and broccoli while reserving some of the pasta water.
- Add the cooked cavatelli and the broccoli to the pot with the oil and garlic sauce.
- Toss to mix well and add a ladle or two of the reserved pasta water. Add in as little or as much as needed.
- Plate and serve with a little drizzle of extra virgin olive oil, a sprinkle of chilli flakes and freshly grated cheese if desired.
I like cavatelli because they are a simple flour and water recipe, no eggs required. I like the bite in the texture, too. Any kind of pasta with broccoli is always welcome at our place, so I’m loving this recipe!!
Oftentimes simple recipes are the best and pasta with broccoli is a staple dish at our house too! Thank you Nicoletta!
This cavatelli looks so elegant, and the pairing with broccoli and olive oil makes it a light dish that’s perfect for spring. Also, I’ve never made homemade pasta, so your post is definitely inspiring me to give it a try!
I’m happy to hear your feeling inspired Leanne! They’re simple enough for any day and yet elegant enough for special occasions. Hope you get to try them!
Nicely done. This is one of the first dishes that my mother in law made for me (I had never had it before either). She also included some pancetta when she cooked the broccoli, otherwise it looks the same.
Thanks so much Karen! My mother in law would also on occasion, include the pancetta. With or without it’s simple to make and so delicious!
Simplicity at it’s finest! I grew up eating cavatelli and prefer the toothsome texture to that of gnocchi. Cavatelli with Broccoli is such a satisfying dish, something that I never tire of.
We too never tire of this dish…it’s how I always got my kids to eat their broccoli and it’s still a family favourite! Thank you Paula!
Yummy
Thank you Nick!
Looks great
Thanks so much!