Hello friends of Paulina Cocina! Today we're going to talk about cavatelli , a very easy-to-make Italian pasta that doesn't require eggs, a machine, or anything fancy. Just flour (or semolina) , water , and a willingness to play with the dough.
In this article, we'll explore how to make cavatelli . This fresh, homemade pasta resembles gnocchi but has a distinct personality. Its variations include cavatelli with ricotta or cavatelli with broccoli and garlic , as per the southern Italian tradition.
Plus, you'll find tips for shaping cavatelli without going crazy—using your fingers or a fork, depending on the style—and ideas for sauces. And finally, fittingly, we've provided the cavatelli recipe with ingredients and timings. All so you can enjoy these delicious and rustic homemade cavatelli to the fullest.
Content table
About the Cavatelli
The word cavatelli comes from the Italian "cavare," which means to dig or make a little cave. And it's exactly that: a pasta shaped like a hollow roll , perfect for trapping any sauce poured on top. They're often compared to gnocchi because of their texture, especially if they have ricotta or potato in the dough, although in their most traditional form, they don't contain either.
They're typical of southern Italy , especially regions like Molise and Puglia, and are emblematic of Italian home cooking, the kind that's made without complications, with fine ingredients and by hand. Because yes, cavatelli are made by hand , just like in the old days, like at nonna's house.
The origin and history of cavatelli
Cavatelli have humble roots, like many culinary gems. They originated in southern Italy, where durum wheat was abundant but resources were less so. Instead of using eggs, which were expensive and scarce, they turned to simplicity: semolina , water of love.
They were (and still are) the pasta of large family gatherings, of grandmothers kneading dough on the wooden table , and of long Sundays with the pot bubbling on the stove. A recipe passed down from generation to generation and now in our kitchens with all its charm intact.
The dough and technique of homemade cavatelli
Cavatelli dough is made with semolina It doesn't contain egg, which makes it firmer, less elastic, and much easier to handle for beginners. This texture makes it ideal for heavy sauces , as it doesn't fall apart or slide easily.
The most fun step of the recipe is assembling them. To shape them , cut the dough into small pieces and push them against the table, a gnocchi , or a fork with your finger. This pressure creates a cavity that will "hug" the sauce later. It doesn't have to be perfect. In fact, the more irregular the shapes, the more homemade they look.
9 Characteristics of the Cavatelli Recipe
- Egg-free: A vegan, easy and economical pasta.
- Firm texture: Perfect to accompany with ragù or thick creams.
- Versatility: They can be made with ricotta, replacing it with part of the flour for a softer texture.
- Freezable: First, freeze them on a tray with a little flour, well separated. Then, transfer them to a bag and they last up to 2 months.
- No pasta machine: All by hand, all heart.
- Few ingredients: Flour (or semolina) and water as a base, no fuss.
- Yields: A small portion of dough makes a lot.
- Quick cooking: They cook in 2 to 4 minutes. When they float, they're ready.
- Super combinable: They go well with broccoli, mushrooms, bacon, tomato, whatever you can think of.
6 Sauce Ideas for Cavatelli
- Alla boscaiola (the autumnal champion): A classic from central and southern Italy. It contains pancetta, mushrooms, garlic, white wine, and cream . It's creamy, rustic, and full of flavor. Ideal for a hearty, comforting meal.
- With broccoli, garlic, and olive oil (Pugliese style): Super traditional from southern Italy. Sauté the blanched broccoli with garlic in olive oil , mash it a bit to break it down, and mix it with the cavatelli. You can add a touch of pepperoni and grated cheese. Simple, but unforgettable.
- Homemade tomato sauce with basil: A classic that never fails. Plum tomatoes, a little onion, garlic, and fresh basil . Light, but with just enough flavor to shine without losing their personality.
- Beef or pork ragù: A slow and lovingly cooked meat with tomato, red wine, and herbs . It's thick, intense, and tastes spectacular in the hollows of cavatelli. A sauce for cold days and enthusiastic stomachs.
- Ricotta and Spinach / Ricotta and Walnuts: Ideal for cavatelli with ricotta . A smooth and creamy blend of fresh ricotta, sautéed spinach or toasted walnuts , a little Parmesan cheese, and nutmeg. It goes great with a drizzle of melted butter on top.
- Spicy sauces with pepperoncino and sun-dried tomatoes: If you like it spicy, a base of browned garlic, olive oil, pepperoncino, and sliced sun-dried tomatoes gives this pasta a Mediterranean touch.
Final tips for unforgettable cavatelli
- Use semolina or semolina if possible. It's inexpensive and greatly improves the texture.
- Knead gently . The dough should be firm but not dry.
- cavatelli with ricotta version , drain it well beforehand so that it doesn't become watery.
- Let the dough rest for half an hour before cutting it. It will gain elasticity.
- Make the rolls very thin before cutting , as if they were for gnocchi.
- Form the cavatelli on a lightly floured surface to prevent them from sticking.
- Do not overcook. As soon as they float, strain or remove with a skimmer.
- If there are any leftovers that haven't been cooked, they can be frozen . And if there aren't any leftovers, that's also a good sign.
Follow on Instagram ( here )
and on YouTube that I upload new recipes every week ( click here )
Cavatelli recipe
Yields: 2-3 portions
Preparation time: 1 hour (approximately)
Ingredients
- 250 g of semolina (can be fine semolina)
- 120 ml of warm water (adjust according to the moisture of the dough)
- ½ teaspoon of salt
- Optional: 100 g of well-drained fresh ricotta
- Plain flour for dusting
How to make cavatelli step by step
- Mix the semolina with the salt in a large bowl. If using ricotta, add it now, well drained.
- Add the warm water little by little, mixing with your hand or spoon until a dough forms. If ricotta was added, adjust the amount of water; it may require less.
- Knead on the counter for about 10 minutes, until you have a firm, smooth, and non-sticky dough. Add a little more semolina if necessary. Cover with a cloth and let it rest at room temperature for 30 minutes.
- Divide into portions and roll into thin rolls. Cut into 1.5 cm thick pieces and shape them with your finger, a fork, or a gnocchi board. Shape them with a slight curve.
- Place the pasta on a floured baking sheet to prevent it from sticking together. Cover with a cloth if not cooking immediately, or freeze.
- Cook in boiling salted water. When they rise to the surface, they're ready (approximately 2-3 minutes).
- Serve with the chosen sauce, very hot.
