I’m Nadia, a recovering takeout addict turned pasta evangelist. My journey to Cavatelli began in a tiny Puglian farmhouse, where I watched a 90-year-old nonna named Rosa shape pasta curls faster than I could say “carb coma.” She laughed at my dough struggles, and said, “Figlio, pasta is not perfect. It’s alive.”
This recipe is Rosa’s legacy—a 3-ingredient dough that’s foolproof, forgiving, and faster than doomscrolling TikTok. No pasta rollers, no fancy tools, just flour, water, and salt.
Table of Contents
What is Cavatelli?
Cavatelli (pronounced kah-vah-TELL-ee) are tiny, shell-shaped pasta curls from Southern Italy. They’re the blue jeans of pasta: sturdy, versatile, and always in style.
History Lesson (Skip If You Hate Fun):
Cavatelli originated in regions like Puglia and Molise, where semolina flour (from durum wheat) reigns supreme. Farmers relied on this dough because it’s cheap, shelf-stable, and pairs with anything—tomato scraps, wild herbs, leftover cheese. Unlike fussy stuffed pastas, Cavatelli are democratic. Mess up the shape? Call it “rustic” and lean into the charm.
Why You’ll Obsess:
- Texture: Chewy, with ridges that trap sauce like a flavor sponge.
- Speed: Faster than boiling water for store-bought spaghetti.
- Flexibility: Works with pesto, ragù, or even butter and cheese (no judgment).
Recipe Rundown: Why This is Your New Weeknight Hero
This isn’t just pasta—it’s a culinary cheat code. Here’s why Rosa’s Cavatelli will ruin you for boxed noodles forever:
- 10-Minute Active Time: Mix the dough, let it nap.
- 3 Ingredients: Semolina, water, salt. That’s it. (No, really.)
- Sauce Magnet: Those ridges hold onto marinara like a toddler clings to candy.
- Freezer Gold: Batch-make and freeze for “I’m too tired to adult” nights.
- Impress Without Stress: Serve this, and people will think you studied in Tuscany.
How to Make Cavatelli: A Play-by-Play
Quick Overview: Mix, knead, rest, roll, shape, boil, sauce, mangia.
The Magic Trio: Ingredients You’ll Need
- 2 cups (286 g) semolina flour: Not all-purpose! Semolina’s coarse texture gives Cavatelli their signature bite. (Pro tip: Buy the “rimacinata” variety for extra silkiness.)
- ¾ cup warm water: Think “baby bottle warm,” not scalding. Cold water = sad, crumbly dough.
- ½ tsp salt: Because bland pasta is a crime against humanity.
Optional Add-Ons for Overachievers:
- A drizzle of olive oil (for extra supple dough).
- A pinch of turmeric (for golden “sunshine” Cavatelli).
Step-by-Step: Channel Your Inner Italian Nonna
Prep: 30 min | Cook: 10 min | Serves: 3 hungry humans (or 2 very hungry ones)
1. Mix Like You Mean It
Dump the semolina on a clean counter (or in a wide bowl if you’re accident-prone). Make a well in the center—imagine it’s a flour volcano. Sprinkle salt into the crater, then pour in most of the water. Use your fingers to swirl the flour into the water like you’re summoning a pasta demon.
Troubleshooting 101:
- Too dry? Add water 1 tsp at a time.
- Too sticky? Dust with semolina. You’re aiming for Play-Doh’s chic Italian cousin.
2. Knead Therapy
Knead for 5-10 minutes until it’s smoother than a jazz saxophonist. If it sticks, whisper “mamma mia” and dust with semolina. Roll it into a ball, wrap it in plastic, and let it nap for 30 minutes.Pro tipSet a timer. Forgetting it leads to dough tantrums.
Why Resting Matters:
Resting relaxes the gluten, making the dough easier to roll. Skipping this step = Cavatelli that crack like drywall.
3. Shape Squad
Cut off a dough chunk (rewrap the rest—it dries out faster than my humor). Roll it into a ½-inch rope. Too thick? Channel your inner Michelangelo and keep rolling. Slice into 1-inch pieces, then press and drag each with two fingers to create curls.
Shape Hack:
Use a butter knife or gnocchi board for ridges. No tools? Your fingers work fine—Rosa would approve.
4. Boil & Boss It
Boil salted water like the sea. Cook Cavatelli for 8-10 minutes (taste-test at 5—no one likes mush). Drain, sauce, and devour.
What to Serve With Cavatelli (Besides Compliments)
Pairing Rule: Bold pasta deserves bold sauces. Here’s your cheat sheet:
- San Marzano Tomato Sauce: Blitz canned San Marzanos with garlic, basil, and olive oil. Lazy? Use Rao’s.
- Basil Pesto: Blitz 2 cups basil, ½ cup pine nuts, 1 garlic clove, ½ cup Parmesan, and ⅓ cup olive oil.
- Bolognese Ragù: Simmer ground beef, tomatoes, for 2 hours.
- Garlic Butter & Lemon Zest: For nights when you’re 3 glasses of Pinot Grigio deep.
- Burrata & Roasted Cherry Tomatoes: Fancy-ish but foolproof. (Instagram gold!)
Top Tips for Cavatelli Glory
- Semolina Flour is Non-Negotiable: All-purpose flour lacks the protein for chew.
- Roll thin, cook bold: thick ropes = undercooked centers. Aim for a ½-inch diameter.
- Freeze Raw: Spread-shaped Cavatelli on a parchment-lined tray, freeze solid, then bag. Boil straight from frozen (+2 mins cook time).
- Salt Like the Sea: 1 tbsp salt per 4 cups water. Underseasoned pasta is sad pasta.
Storing & Reheating: No Waste, All Taste
- Fridge: Cooked Cavatelli lasts 3 days. Toss with olive oil to avoid gluey clumps.
- Freezer: Raw Cavatelli freeze for 3 months. Boil straight from frozen—no thawing!
- Reheat: Sauté in a pan with butter or sauce. Microwaving turns them into rubber bullets.
Always follow USDA food safety standards when handling raw ingredients. Learn more here.
FAQs: Because You’ve Got Questions
Q: Can I use all-purpose flour?
A: Technically Yes, but semolina gives that golden, toothsome texture. AP flour = sad, floppy Cavatelli.
Q: Help! My dough’s too sticky!
A: Add semolina 1 tsp at a time. You’re not making wallpaper paste.
Q: Gluten-free version?
A: Swap semolina for GF flour blend + 1 tsp xanthan gum. Texture’s different, but still tasty.
Q: How do I know when it’s cooked?
A: Taste it! Al dente = slight chew. Mush = overcooked. You’re the boss here.
Q: Can I use a pasta machine?
A: Rosa would side-eye you, but yes. Roll to setting #2, then hand shape.
Go Forth and Pasta
Look, I’ve botched this recipe more times than I’ll admit. Once, my Cavatelli resembled soggy tadpoles. But that’s the beauty—it’s supposed to be imperfect. So grab that semolina, crank up Dean Martin, and embrace the chaos.
Your mission: Make this tonight. Tag me on Instagram @kitchenslovers_ when you do. And if it flops? Call it “deconstructed Cavatelli”. Salute!
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Cavatelli
Handmade cavatelli, a Southern Italian classic, crafted from just semolina flour and water. These tender, shell-shaped pasta bites pair perfectly with robust sauces like ragù, pesto, or marinara. A simple, authentic dish that celebrates tradition!
Ingredients
- 2 cups (286 g) semolina flour
- ¾ cup warm water
- ½ tsp salt:
Instructions
- Mix Like You Mean It:
Dump the semolina on a clean counter (or in a wide bowl if you’re accident-prone). Make a well in the center—imagine it’s a flour volcano. Sprinkle salt into the crater, then pour in most of the water. Use your fingers to swirl the flour into the water like you’re summoning a pasta demon.
Too dry? Add water 1 tsp at a time.
Too sticky? Dust with semolina. You’re aiming for Play-Doh’s chic Italian cousin. - Knead Therapy:
Knead for 5-10 minutes until it’s smoother than a jazz saxophonist. If it sticks, whisper “mamma mia” and dust with semolina. Roll it into a ball, wrap it in plastic, and let it nap for 30 minutes.Pro tipSet a timer. Forgetting it leads to dough tantrums.
Why Resting Matters:
Resting relaxes the gluten, making the dough easier to roll. Skipping this step = Cavatelli that crack like drywall. - Shape Squad:
Cut off a dough chunk (rewrap the rest—it dries out faster than my humor). Roll it into a ½-inch rope. Too thick? Channel your inner Michelangelo and keep rolling. Slice into 1-inch pieces, then press and drag each with two fingers to create curls.
Shape Hack:
Use a butter knife or gnocchi board for ridges. No tools? Your fingers work fine—Rosa would approve. - Boil & Boss It:
Boil salted water like the sea. Cook Cavatelli for 8-10 minutes (taste-test at 5—no one likes mush). Drain, sauce, and devour.
Notes
- Use fine semolina for the best texture.
- Let dough rest 15–20 minutes for easier shaping.
- Dust with semolina to prevent sticking.
- Serve immediately or freeze uncooked cavatelli for later use.
Nutrition Information:
Yield: 3 Serving Size: 3Amount Per Serving: Calories: 240Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0.5gCholesterol: 0mgSodium: 5mgCarbohydrates: 48gNet Carbohydrates: 46gFiber: 2gSugar: 0gSugar Alcohols: 0gProtein: 8g
