Picture this: You’re sitting at a small table, draped in a checkered tablecloth, tucked away in a quaint Italian street. As the sun sets, the air fills with the aroma of freshly cooked pasta. That’s the magic of cavatelli pasta—simple, satisfying, and utterly delicious. As a foodie who’s ventured across countless kitchens and tasted the world one bite at a time, I’m thrilled to share this gem from the Italian culinary treasure chest.

Table of Contents

Recipe Overview

Course: Main Dish
Cuisine: Italian
Total Servings: 4
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Kitchen Equipment Needed

Before we jump into the art of making cavatelli pasta, make sure you have the following tools ready. These are essential for turning raw ingredients into culinary masterpieces:

Large pot
Large bowl
Wooden spoon
Fork
Pasta cutter or knife

Ingredients

Ingredients	Quantity
Semolina flour	2 cups
Water	3/4 cup, warm
Salt	1 tsp
Ricotta	1 cup
Parmesan, grated	1/2 cup
Fresh basil leaves	1/4 cup
Garlic, minced	2 cloves
Crushed red pepper	1/2 tsp

Did you know? Cavatelli means ‘little hollows’ in Italian, referring to the shape of the pasta that holds onto every bit of sauce beautifully.

Step by Step Instructions

Step 1 – Prepare the Dough

Combine semolina flour and salt in a large bowl.
Gradually add warm water, mixing continuously until a dough forms.
Knead the dough on a lightly floured surface until smooth and elastic, about 10 minutes.
Cover the dough with a damp cloth and let it rest for 30 minutes.

Note: Allowing the dough to rest improves its texture and makes it easier to shape.

Step 2 – Shape the Pasta

Cut the rested dough into sections.
Roll each section into long snakes, about 1/2 inch thick.
Cut these into 1/2 inch pieces.
Press each piece against the tines of a fork or a cavatelli board, then roll it off to form the distinctive cavatelli shape.

Warning: Don’t press too hard, or you’ll squash the delicate pieces!

Step 3 – Cook the Pasta

Bring a large pot of salted water to a boil.
Add cavatelli pasta and cook until they float to the top, about 5 minutes.
Drain the pasta, reserving some cooking water.

Step 4 – Prepare the Sauce

In a large skillet, heat olive oil over medium heat.
Add minced garlic and crushed red pepper, cooking until fragrant.
Stir in ricotta and a ladle of reserved pasta water to create a creamy sauce.
Toss the cooked cavatelli in the sauce until well coated.
Sprinkle with grated Parmesan and chopped basil before serving.

Note: The sauce should be creamy and coat the pasta without being runny.

Additional Tips

For a firmer dough, let it rest overnight in the refrigerator.
Use high-quality semolina for the best texture.

Pairing Suggestions

Nothing complements cavatelli pasta like a simple side:

A crisp green salad
Steamed broccoli
Garlic bread

Nutritional Information

Nutrient	Amount per serving
Calories	420 kcal
Protein	18 g
Carbohydrates	65 g
Fat	12 g

Approximation: These values are approximate and can vary based on specific ingredient choices.

Dietary Information

This cavatelli pasta is a fantastic option for vegetarians. To adapt it for vegan diets, substitute the ricotta with a vegan almond or cashew-based cheese.

FAQs about Cavatelli Pasta

What is cavatelli pasta?

Cavatelli are small pasta shells that resemble tiny hot dog buns. These are made from a simple dough and can include ricotta in the mix for a richer flavor.

How do you ensure cavatelli pasta doesn’t stick together?

Dust the shaped cavatelli with a bit of flour and avoid overcrowding them when boiling.

Can cavatelli pasta be made in advance?

Absolutely! Freeze them on a baking sheet before transferring to a freezer bag. They cook wonderfully straight from frozen.

What are the best sauces for cavatelli pasta?

Cavatelli pasta pairs beautifully with thicker sauces due to its shape. A rich tomato sauce or a creamy Alfredo makes excellent choices.

How long does it take to cook cavatelli pasta?

Fresh cavatelli only takes about 5 minutes to cook in boiling water.

Is cavatelli pasta healthy?

This recipe is relatively healthy, especially when made with whole grain semolina, providing a good source of carbohydrates and protein.

Can I use all-purpose flour instead of semolina?

While you can use all-purpose flour, semolina flour gives cavatelli a delightful texture and robust flavor that holds sauces better.

Conclusion

Cavatelli pasta offers a perfect canvas for a variety of sauces and is straightforward to make at home. It’s rustic, hearty, and guaranteed to please anyone looking for a taste of Italy.