Sunday pasta: Cavatelli

And this month Sunday pasta is two days late and comes on a Tuesday. I can assure you it is a pasta you can eat on Sunday even if I published it on a Tuesday.

Today I am back to south Italy and I made you cavatelli. Cavatelli are close relative to orecchiette, only they are easy to make because you don’t have to turn them around. You can serve them dressed with a hearty, meaty ragu or with a simple tomato sauce.

Now that I have been making pasta a bit more often, I also have a precious piece of advice for you: don’t add too much water to the dough! You want a play-dough like consistency. If the dough is too soft you will have troubles shaping the pasta and it will turn out too thick.

And remember to enter in my first giveaway: a sample of chicken sausages perfect for grilling is at stake!!

Sunday pasta: Cavatelli


  • 1/2 lb semolina flour
  • 1/4 cup warm water


  1. Place the semolina on a table and create a large well in the middle of the semolina flour. Pour the warm water in the well and quickly mix in the flour. The dough will rapidly come together in a smooth and relatively tough mass. Knead the dough until all the flour has been incorporated and the dough looks smooth. Place the dough under a bowl for 10 minutes or so to rest so that the gluten can relax.
  2. While the dough is resting set up your work station. Place a large wooden board on the table, get a table knife and get a couple of cookies cooling rack that you will use for drying the pasta. If you don’t have the cooling racks, you can use a couple of kitchen towels.
  3. Get a small portion, about 1/10th, of the dough and roll it into a long narrow roll, about as thick as a finger. keep the rest of the dough under the bowl. Now you are ready to start shaping the cavatelli.
  4. With a knife cut a small pea sized piece of dough. Using the knife, drag the pasta across the wooden board. The pasta will curl up creating a beautiful cavatello. If the pasta rolls up too tight use your fingers to open it a bit. See the video below, is much easier done than said.
  5. Place the shaped cavatelli to dry on a cooling rack or on a kitchen towel for about 2 hour. Don’t let dry too long or you will have to cook the pasta forever.
  6. Cook the cavatelli in boiling water for 15-20 minutes. After draining dress with ragu’ or a simple tomato sauce.


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