Cavatelli is a traditional pasta from Southern Italy, known for its small, shell-like shape and slightly chewy texture. Homemade cavatelli can be made with just a few simple ingredients; it’s one of the most rustic and rewarding types of pasta you can make at home. Whether tossed in a hearty meat sauce or paired with vegetables like broccoli rabe, cavatelli brings authentic Italian flavor to your table.
My entire family enjoys cavatelli pasta with vodka sauce and meat sauce, while the children have their own recipe that includes cinnamon and sugar.
How to Choose the Best Ingredients for Cavatelli
Making great cavatelli starts with high-quality ingredients. Here’s what to look for:
Flour: Semolina flour is ideal for cavatelli recipe, but 00 flour will also work — it gives the pasta a firm texture and a golden color. You can also use a mix of semolina and all-purpose flour for a softer bite.
Water: Use lukewarm, filtered water if possible. Warm water helps the dough come together more easily.
Salt: A pinch of fine sea salt enhances the flavor of the dough without overpowering it.
Optional ingredients include:
Ricotta cheese: For softer, more tender ricotta cavatelli, some variations use ricotta in the dough.
Eggs: Not traditional, but can be added for richness (especially in northern versions), especially when using all-purpose flour or bread flour.
If you are interested in these flavors, check out my ricotta cavaletti.
Tips and Tricks
- Rest the dough: After kneading, let the dough rest for at least 30 minutes. This relaxes the gluten, making it easier to shape.
- Use a gnocchi board or fork: These help create the signature ridges and curl in the pasta.
- Lightly flour everything: Prevent sticking by dusting your surface and hands with flour as you shape.
- Don’t overcook: Fresh cavatelli only needs 3–5 minutes in boiling water. They’ll float when done.
How to Make Cavatelli Step-by-Step Instructions
To make this fresh pasta, you will need a large board, a silicone mat, or a large bowl to knead the dough. You can also make the dough using a stand mixer. Do it however you feel most comfortable. I’ll guide you through the process of making the dough on a board or a silicone mat.
When using a stand mixer, add the water and flour to the mixer bowl and knead the dough with the dough hook to combine the ingredients.
I use a gnocchi board to shape the dough, and you can use a fork or make cavatelli with a smooth surface. Each will delight with its taste.
Step 1. Make the dough
Combine flour and salt on the board or silicone mat. Slowly add warm water, mixing until a rough dough forms. Knead for 8–10 minutes until smooth. Rest for 30 minutes, covered.
Step 2. Shape the pasta
Divide the dough into 4 parts. Roll each into a rope about ⅓ inch (1 cm) thick. Cut into ⅓ inch(1 cm) pieces. Use your thumb or a knife to press and roll each piece to form a curled shape.
Don’t stress about perfection — part of their charm is that they look handmade!
Step 3. Cook the cavatelli
Bring a large pot of salted water to a boil. Drop the cavatelli and cook for 3–5 minutes, or until they float. Drain and toss with your favorite sauce.
Buon appetito!
Sides To Serve with Cavatelli Pasta
Cavatelli pairs beautifully with a variety of sides and sauces. Here are some classic options:
- Sautéed greens: Broccoli rabe, spinach, or kale with garlic and olive oil.
- Roasted vegetables, such as zucchini, eggplant, and cherry tomatoes, complement the chewiness of cavatelli.
- Italian sausage: Pan-fried sausage and cavatelli in tomato sauce is a beloved combo.
- Salads: A simple arugula or caprese salad adds freshness to the meal.
Cavatelli
Equipment
- 1 large board or silicone mat stand mixer
- 1 gnocchi board or fork
- 1 knife or dough cutter
- 1 large pot
Ingredients
- 2 cups semolina flour
- 3/4 cup lukewarm water
- 1/2 tsp salt
Instructions
- Combine flour and salt on the board or silicone mat. Slowly add warm water, mixing until a rough dough forms. Knead for 8–10 minutes until smooth. Rest for 30 minutes, covered.
- Divide the dough into 4 parts. Roll each into a rope about ⅓ inch (1 cm) thick. Cut into ⅓ inch(1 cm) pieces. Use your thumb or a knife to press and roll each piece to form a curled shape.Don’t stress about perfection — part of their charm is that they look handmade!
- Bring a large pot of salted water to a boil. Drop the cavatelli and cook for 3–5 minutes, or until they float. Drain and toss with your favorite sauce.
Nutrition
FAQ
Do I need a cavatelli maker?
Not at all! You can shape them with your fingers, a butter knife, or a fork.
Can I freeze pasta?
Yes! Lay them out on a floured tray, freeze until they are firm, then transfer them to a sealed bag. Cook from frozen — no need to thaw.
How long does homemade cavatelli last?
Fresh cavatelli will keep in the fridge for up to 2 days or in the freezer for 1–2 months.
Can I use eggs in the dough?
Traditional southern Italian cavatelli is egg-free, but some recipes include eggs or ricotta for a softer dough.
Today, I made cavatelli using this recipe, and it was so easy! The step-by-step instructions and photos are very helpful in making this delicious Italian pasta! I pasta lovers!