How to Make CAVATELLI PASTA from Scratch
Homemade cavatelli are eggless, oval-shaped pasta shells with a gap through the middle which is great for capturing the sauce. This pasta, originally from Puglia and Molise is still made by hand all over the region – especially by talented Nonna’s who have been perfecting the shape for years!
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How to Make CAVATELLI PASTA from Scratch
INGREDENTS (for 3-4 people)
300ml/1.26 cups warm water
500g/17.63oz semolina flour
UTENSILS
Wooden bench
Fork
Rolling pin OR pasta machine
Knife/Pastry cutter
Butter knife
Cooling rack
METHOD:
Cavatelli pasta are best made using semolina flour, so start with 500g/17.63oz for a portion of 4.
Pour 500g/17.63oz semolina on a wooden bench, create a well, add water, a little bit at a time and mix into the semolina pinching the sides in, then mixing it through, to create a paste-like consistency.
Repeat this until the semolina pasta dough for your cavatelli has completely absorbed the water.
Start to knead the dough to bring it altogether and help improve the consistency.
When kneading, press using the palm of your hand, toward the front, fold back then repeat this motion.
Add more water if it feels too dry and keep kneading.
If the cavatelli dough feels sticky, add another sprinkle of semolina flour and knead through.
Let it rest for 10-15 minutes.
How to roll out the homemade CAVATELLI PASTA
After your pasta dough has rested, check that it is soft and smooth then cut a piece and roll it out into a snake-like shape, using one hand to start with and then stretching it out with both.
VINCENZO’S PLATE TIP: If your homemade cavatelli dough is a little sticky, sprinkle some semolina on your bench and then stretch the dough out on top of it.
Now, cut this into small pillows, similar to gnocchi, using your knife on an angle.
Using your knife, create the homemade cavatelli by pressing down on each pillow, and rolling it back.
Once it is rolled around the edge of the knife, remove it and it should retain its shape as a cavatelli by closing back in through the middle.
If you have a special board with ridges, you can also roll the homemade cavatelli on this using your finger, but I prefer just a simple knife! These are known as “Cavatelli Rigati”
Even simpler, you can use your finger to press down and roll back each pillow and this will also create the homemade cavatelli shape.
To dry the pasta, place it on top of a cooling rack (or similar), leaving a small gap in between each one.
Dry the pasta for a few hours at room temperature.
VINCENZO’S PLATE TIP: Dry the pasta in an area where the sunlight hits your bench during the day.
HOW TO SERVE:
Boil a large pot of water, add a pinch of sea salt and pasta then cook for 10-20 minutes (cooking time dependent upon the thickness and drying time).
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How to Make Ricotta Cavatelli || Cara Di Falco || Cara's Cucina
This classic Italian pasta shape is incredibly easy to make! Homemade ricotta cavatelli use the same dough as ricotta gnocchi, but the shape is even more simple! No special tools required, just your hands and a wooden board! Toss them with a Bolognese, marinara or of course, broccoli rabe!
Get the recipe here:
PLUS check out my ricotta gnocchi here:
Grab Caputo flour here:
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How to Make Water-based Pasta (an in-depth guide)
How to Make Water-based Pasta (an in-depth guide)
00:00 Intro
00:24 When to use water-based dough and when to use egg-based dough
01:20 Semolina vs 00 flour
03:00 How to measure ingredients
03:35 Making the dough
07:56 Shaping orecchiette
11:16 Cooking orecchiette
Pasta Dough Recipe:
For 4 first course servings (3 main course)
300g semolina flour (ideally Italian semola)
175g water at 170F (77C)
Put semolina and water into the food processor or stand mixer with a paddle attachment (in the video I said a dough hook, but a paddle will work faster). Run the machine until a dough just comes together. Get it out onto a clean (unfloured) surface and knead for a total of 8 minutes (longer is fine). It will be sticky in the beginning and might require scraping off the counter, but should become completely smooth and not sticky very quickly. If after 1 minute of kneading the dough is still sticking, knead in flour 1 Tbsp at a time. Even if the dough feels great after 2 min, make sure you still knead for 8. Sprinkle the dough with flour, wrap in plastic, and rest at room temp at least 30 min and up to 5 hours.
If you want to make the dough completely by hand, here is a video that shows how to bring the wet and dry ingredients together using the well method:
Shape the dough as shown in the video. If serving the same day, cover with a towel and let sit until ready to cook. Or put in the freezer for 2 hours on a sheet until hard and then collect into a freezer bag.
Cook in generously salted boiling water. I use 65g salt for 6.5 quarts (6 L) water. After they float, they should take about 2 min, but make sure to taste frequently.
By the way, I adore Pasta Grannies channel It’s very inspiring and you can get many tips.
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Pasta Dough (water based)
How to make and knead pasta dough for unfilled hand shapes: cavatelli, orecchiette, trofie, and pici. This dough uses only flour, water, and salt. No eggs. This video shows both the well and the food processor methods.
In 2020, I improved this recipe and made a new video:
Here is a shaping video:
How to make Gluten Free Cavatelli
How to make Gluten Free Cavatelli
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How to make Gluten Free Cavatelli
In a food Processor with the blade add and pulse until combined:
½ Cup Bob's Red Mill Gluten Free Brown Rice Flour
½ Cup Bob's Red Mill Gluten Free White Rice Flour
1/3 Cup Bob's Red Mill Gluten Free Millet Flour (Or Gluten Free Sorghum Flour)
2/3 Cup Bob's Red Mill Tapioca Flour
¼ Cup Bob's Red Mill Potato Starch
1 TBL. Xanthan Gum
1 tsp. Salt
In a Glass Measuring cup whisk with a fork:
3 Large Eggs (Room Temperature)
2 TBL. Extra Virgin Olive Oil
Slowly pour the Egg and Oil mixture thru the chute
After that has been mixed, add 2-4 TBL. Water
Adding only 1 TBL. At a time. (I only used 2 TBL of the water)
If you add to much water and the dough is very sticky add a little bit more flour.
Also if the dough is to dry add a little bit more water.
The Dough should have the consistency of Play Dough.
Mix in the Food Processor for about 1-2 Minutes until the Dough is Pliable and does not stick to your hands.
Place the dough on the counter (You do not need to add any flour to the counter)
Knead for about a minute.
Cover the Dough completely in Plastic Wrap. Rest 40-45 minutes.
Unwrap the dough and place on a Large Wooden Cutting Board,, the grain of the wood helps to easily roll out the dough. Sprinkle a little bit of Gluten Free Rice Flour on the Cutting Board.
Cut off a small piece of dough with a knife or bench scraper.
Keep the remaining dough covered with plastic wrap so it does not dry out.
Hand roll out the small piece of dough into a long log about 1/4 thickness.
Cut the log with a knife or bench scraper into 1 pieces.
Take each piece of dough and hand roll to about 1-1/2 long pieces or size of your choice.
Try to keep them the same thickness so they all cook evenly.
To form the Cavatelli I used a Gnocchi Board. Place 1 piece of the rolled out dough on the Gnocchi Board. Use a Bench Scraper and press into the back of the dough,,,push,,,and roll,, dragging the dough across the Gnocchi Board.
You will see the marks from the Gnocchi board,,a crease in the back and holes on the ends.
Place the Cavatelli on a very lightly floured cookies sheet using Gluten Free Rice Flour.
I like to keep the Gnocchi Board at an angle/sideways - push into the back of the dough -- push -- drag -roll.
Continue until all the dough has been shaped.
You can cook the pasta immediately,, if not cover with plastic wrap so they do not dry out. I let mine sit out covered on the counter for 1-1/2 hours. Or you can Freeze the Cavatelli to cook at another time. Place the cookie sheet in the Freezer, once the Cavatelli are frozen place in a Zip Lock bag.
To cook the Cavatelli:
Bring a large pot of water to a boil,, add salt and the Cavatellis.. stir. Boil until done; depending on the size of your pasta.. I checked mine after 5 minutes.. you do not want to over cook the Cavatelli. Mine took 8 minutes to boil. Drain in a colander... sprinkle lightly with a little bit of Olive Oil.
Serve with your Favorite Sauce.
You can also cook the Pasta frozen,,, it will take a few extra minutes,... keep an eye on them so you don't over boil them.
ENJOY!!
If you don't have a Gnocchi Board use a bench scraper or butter knife,,, on the wooden cutting board,, push the knife into the back of the dough,,, Push, Drag and Roll.
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The Dragons Kitchen | Couple goals: making pasta Cavatelli
Lockdown: day 7/8 (stop counting)
It was supposed to be a Sunday lunch recipe but when you are locked down you stop counting the days...every day can be Sunday!
Ingredients (4 pax)
400gr durum wheat semolina flour
1 cup of medium warm water
1 pinch of salt
1 tbs extra virgin olive oil