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This foolproof homemade cavatelli recipe comes together quickly and easily, with no fuss and no machines, and just three ingredients.
Main dishes

Homemade cavatelli

This foolproof homemade cavatelli recipe comes together quickly and easily, with no fuss and no machines, and just three ingredients.

Making your own pasta can be intimidating. You may think you need high-end equipment, pro-level skills, and tons of free time. News flash: that’s not true! Here’s a foolproof recipe you can prepare quickly and easily, with no fuss and no machines, and just three ingredients. This cavatelli is made with cheese and it’s a bit of a hybrid between pasta and gnocchi, creating soft, ridged morsels with a concave shape that perfectly traps your sauce. Cavatelli are often one of the first homemade pasta you learn to make in an Italian family, because they take a simple twist of the wrist to shape. It’s a bit like working with delicious plasticine! So you can practise your technique stress-free and immerse yourself in the big, beautiful world of homemade pasta. (And if you’re looking for a wooden board with a grooved surface, look no further than my mother Elena’s family business: Quincaillerie Dante!)

Preparation 20 min
Cooking time 3 min
Portions 4

Plan a 30-minute rest time for the dough. You can also make it the day before and keep it in the refrigerator until you’re ready to prepare the cavatelli.

Ingredients

Preparation

  1. In the bowl of a stand mixer with the paddle attachment, mix the semolina, ricotta, and egg until the dough comes together. It should not be hard nor sticky.
  2. Cut the dough into small portions and roll them out into small logs, about 1 cm (½ inch) thick.
  3. Cut the logs into small pieces of about one centimetre (½ inch).
  4. Shape the cavatelli by pressing and sliding the small pieces of dough on a special grooved wooden board. (If you don’t have such wooden board, shape the cavatelli by pressing the centre of each piece of dough with a finger and sliding it forward on an even work surface to create a cavity.)
  5. Lightly flour the cavatelli to prevent them from sticking.
  6. Bring a large pot of salted water to a strong boil.
  7. Lower the heat a little and delicately immerse the cavatelli into the water.
  8. As soon as the cavatelli start to float, cook for an extra 30 seconds. Drain immediately and add to the sauce. Buon appetito!
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