homemade cavatelli pasta
Make homemade cavatelli pasta with simple semolina dough. These chewy, ridged pasta shells are perfect for pesto, ragù, and tomato sauce.
- Prep Time: 1 hour
- Cook Time: 5 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4
- Category: Pasta
- Method: Handmade
- Cuisine: Italian
Instructions
- Cut off a portion of pasta dough and keep the remaining dough covered. Roll the dough into a rope about 1/2-inch thick, then cut crosswise into 1/2-inch pieces.
- Place one piece of dough on a ridged pasta board. Press the side of your thumb into the dough and push down and away from you, curling the dough into a hollow shell. Repeat with the remaining dough. Alternatively, shape the pasta on a smooth work surface for smooth cavatelli.
- Transfer the cavatelli to a sheet pan generously dusted with semolina flour. Shake the pan occasionally to coat the pasta and prevent sticking.
- Bring a large pot of generously salted water to a boil. Add the cavatelli and cook until tender but pleasantly chewy, about 3–5 minutes depending on their size and thickness.
- Use a spider or slotted spoon to transfer the cavatelli directly to your sauce. Toss with the sauce and a splash of pasta water until glossy and well coated. Serve right away.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- To make ahead: Keep freshly shaped cavatelli on a semolina-dusted sheet pan if cooking the same day.
- To freeze: Freeze cavatelli in a single layer on the sheet pan until firm, then transfer to an airtight container. Freeze for up to 3 months. Cook directly from frozen, adding 1–2 minutes to the cooking time.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 297
- Sugar: 0.3g
- Sodium: 0mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3.2g
- Protein: 10g
- Cholesterol: 0mg
Find it online: https://www.withspice.com/blog/cavatelli/