Fresh Cavatelli
Fresh cavatelli are small, hand-formed pasta shapes traditional to Southern Italy, particularly Molise and Puglia. The recipe is made from simple ingredients—semolina flour and water—though some variations add ricotta or eggs. Their name comes from the Italian “cavare,” meaning “to hollow out,” describing their distinctive ridged, shell-like form.
The technique involves rolling the dough into ropes, cutting them into small pieces, and dragging each piece with fingers or a knife across a board to create the characteristic indentation. Cooked briefly in boiling water, cavatelli pair well with hearty sauces, reflecting Italy’s rustic, regional pasta-making heritage.
Prep Time: 30 min
Cook Time: 15 min
Total Time: 45 min
Yield: 2 servings
Ingredients
- 300 g semolina flour
- 130 ml water
Instructions
- 1.Dump 300 g semolina flour in a large bowl, onto the counter, or onto a large cutting board and form into a volcano shape.
- 2.Pour 130 ml of water into middle of the semolina.
- 3.Use a fork to combine the water and semolina into a shaggy dough.
- 4.Use hands or a bench scraper to fold and combine the flour and water until a dough ball is formed.
- 5.Knead the dough for 10 minutes until it is smooth and solid.
- 6.Cover dough and let rest for 30 minutes.
- 7.Cut dough into quarters and leave covered.
- 8.Take each quarter and roll it out into a ½-inch diameter.
- 9.Cut ½-inch pillows from the roll.
- 10.Roll each pillow down the gnocchi board with two fingers or a table knife.
- 11.Place rolled cavatelli onto a baking sheet dusted with semolina.
- 12.Once all the pasta are formed, sprinkle the tops with semolina and place the baking sheet in the freezer for an hour to firm up.
- 13.Place cavatelli in a plastic bag and store in the freezer or drop into salted boiling water and cook for 6-7 minutes.
- 14.Dump cooked cavatelli into butter, garlic, and sage sauce.