How to make homemade Cavatelli pasta
Simple is best when it comes to making your own pasta, which is why Cavatelli is my go-to.
Cavatelli is one of my favourite pasta shapes. It’s the first shape I show people how to make because not only does it looks impressive, it is deceptively easy to master. It’s made from the simplest pasta dough, comprising flour and water only, and while it can be made using a ridge pasta board, it doesn’t require it. In fact, no special equipment is needed. It can be made using several household kitchen utensils (sieve, grater, a basket), a butter knife or even just your fingers.
Cavatelli literally means anything that is carved and hollowed out. It comes from Puglia in Italy’s south but is found in other parts of the country with different names, which is often the case with pasta shapes in Italy. It has a springy texture with lots of curves and crevices, which works well with this roast tomato sauce.
Many people are surprised to discover pasta can be made without eggs and, in fact, most dried pasta on supermarket shelves is eggless. In Italy, you are more likely to find this type of pasta in the south, in the traditionally poorer parts of the country, where historically eggs were too expensive to use. I love this dough because it embraces irregularity, and let’s hear it for irregularity; we need more of that in our lives. There are hundreds of different shapes that can be made from this dough, mostly by hand, but it does require sourcing the right flour – semola di grano duro or semolina – made from hard wheat.
READ MORE: Roasted tomato sauce with crunchy topping recipe
Universally, pasta quantities work the same way: 100g of flour per person. However, the moisture content varies between doughs. For semolina, you’ll need 45ml of warm water per 100g of flour. This recipe is for four, which means 400g of flour to 180ml of warm water, but feel free to change based on the above ratios. The dough can be kept in the fridge, tightly wrapped in plastic wrap, for up to two days. Always bring your dough to room temperature before using.
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RECIPE: Cavatelli pasta
Ingredients
- 400g semola di grano duro or semolina, plus extra for dusting
- 180ml warm water
Equipment
Ridge gnocchi board, grater (using small holes), sieve, butter knife, or your fingers
Method
- Weigh out your ingredients and place the flour in a large shallow bowl. Using your fingers, make a well in the middle of the flour and pour in the warm water. Use your hands to mix the water and flour. Once things have started to come together, you can tip the dough onto your work surface. You’ll still have small bits of flour everywhere and the texture will be very crumbly. Squeeze everything together, moving the dough around with force to mop up excess flour.
- Now it’s time to knead. Squeeze your dough into a ball. Cup your hands around the dough and, using your palms, push the dough out, wrap your fingers around the top and roll it back in. Think of it as a tide going in and out, in and out. You don’t want to be tearing the dough apart, but using the stretch to push it forward and roll it back up. You may find it easier to push with the heel of one hand and roll the dough back up on itself with your other hand. If things start to feel too dry, mist or lightly wet your hands and continue to knead.
- Keep kneading the dough for 5-7 minutes, no more. You’ll notice the texture change substantially – it will become smooth and soft, just like a baby’s bottom. Wrap in plastic wrap and leave to rest for 20 minutes.
- Now to roll! Cut off a small chunk of dough, approximately 5cm x 2cm, and roll it into a rope about 0.8-1 cm thick. Keep the rest of the dough covered to stop it drying out. Cut the rope into 1 cm lengths so you’ll end up with little squares of dough.
- I’m going to give instructions on how to roll out using a ridge gnocchi board, but the technique works across a sieve, box grater, basket. The only difference will be the pattern imprinted on your cavatelli.
- Lightly flour a gnocchi board or your kitchen utensil. Hold it up on a slight angle with the base resting on your work surface. Place a piece of dough at the top of the board. Place the side of your thumb on the dough, then drag the dough down the gnocchi board or utensil so it almost curls over your thumb, creating a ridged or pattern curl.
- If you are using a butter knife, put the dough pillow in front of you. Place the curved edge of the knife at the top of the dough and roll it down towards you. The dough should roll around the knife. Alternatively, you can use your fingers using the same movement. Place the dough in front of you. Press your index finger and ring finger into the top of the dough and drag it towards you. Both methods are best done on a wooden board to help with texture. Repeat, ensuring that your board or utensil remains well floured.
- Cook your cavatelli in well-seasoned, rapidly boiling water for 4-5 minutes. It should be cooked but still have a lovely spring.
Serves 4