Go Back
+ servings
Fresh homemade cavatelli pasta served with broccoli on a black plate

Homemade Cavatelli with Broccoli

Easy to make homemade cavatelli with broccoli is a simple yet classic Italian recipe dish. These fresh handmade pasta noodles can be frozen for later use to have on hand at a moments notice.
Course supper
Cuisine Italian
Keyword homemde, cavatelli, classic Italian recipe, pasta dough, broccoli
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 467kcal
Author Marisa


  • Stand mixer or hand held mixer with hook attachment


Cavatelli Dough

  • 2 cups all purpose flour
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon extra virgin olive oil
  • 3/4 cup water room temperature

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 semolina flour for dusting a rimmed cookie sheet
  • grated Parmesan cheese optional


Cavatelli Pasta

  • Place the flour and salt in the bowl of a stand mixer.
  • Make a well in the centre and pour in the water and olive oil.
  • Using the stand mixer with the hook attachment, knead until a soft ball forms. About 8 to 10 minutes.
  • The dough should be fairly smooth and not sticky. (if still sticky just knead in a little more flour, a teaspoon at a time.)
  • The dough is ready when it's smooth and springs back when poked.
  • When you're finished kneading, cover the dough with cling wrap and let it rest for 60 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 semolina 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. 
  • Cut the rope into 1 inch to 1 1/2 inch pieces.
  • Use a gnocchi board if you have, 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.

Pasta Sauce

  • Bring a large pot of water to boil.
  • Salt the water and add in the broccoli.
  • Cook the broccoli till fork tender, about 4 minutes.
  • Once the broccoli is cooked, remove the broccoli with a slotted spoon but DO NOT throw out the water. Save to cook the cavatelli.
  • Transfer the broccoli to a large skimming bowl and run under cold water. Set aside.
  • Bring the water back to boil if needed and add in the cavatelli.
  • Cook for about 8 to 10 minutes or till al dente.
  • 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.
  • Stir to brown the garlic all over. This will take 2 minutes or so.
  • Drain the cavatelli while reserving 1/2 cup of cooking water.
  • Add the cooked cavatelli and the broccoli to the skillet with the browned garlic sauce.
  • Toss to mix well and add a little of the reserved pasta water if needed.
  • Plate and serve with a little drizzle of extra virgin olive oil, a sprinkle of chilli flakes and freshly grated cheese if desired.


Calories: 467kcal | Carbohydrates: 58g | Protein: 10g | Fat: 23g | Saturated Fat: 3g | Sodium: 329mg | Potassium: 366mg | Fiber: 4g | Sugar: 2g | Vitamin A: 641IU | Vitamin C: 82mg | Calcium: 58mg | Iron: 4mg