1. Recipes

How to Make Homemade Cavatelli Pasta - A Step-by-Step Guide

Homemade pasta is one of those culinary feats that can seem intimidating at first, but with a little practice and the right recipe, it can be a rewarding and delicious endeavor. One type of homemade pasta that's worth trying is cavatelli, a small, shell-shaped pasta that is perfect for capturing sauces and flavors.

Making cavatelli pasta from scratch is a fun and surprisingly straightforward process that requires just a few simple ingredients and some dedicated time in the kitchen. Th...

Read more Snack recipes

Ingredients

  • 2 ¼ cups durum wheat semolina flour (such as Bob's Red Mill®)
  • 1 pinch salt
  • 1 cup water, or as needed, at room temperature

Information

  • Prep Time: 40 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 40 mins
  • Servings: 4

  • Mix semolina flour and salt in a large bowl or on a marble work surface. Make a well in the center.
  • Pour water into the well a little at a time, mixing it with flour. Add as much water as needed to make a sticky but compact dough.
  • Knead dough with your hands by flattening the ball, stretching it, and folding top toward center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
  • Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using. If you are using cavatelli within a few hours or the following day, wrap in plastic wrap and chill in the refrigerator.
  • Work with one portion of dough at a time, keeping remaining dough covered to keep it from drying out. Dust a work surface with semolina flour; roll out dough to make a rope, about 1/3 inch thick.
  • Cut off little 1/3-inch-thick pieces. Press and gently drag a small piece of dough toward you with your index and middle finger. The two sides will curl inwards, leaving hollow spaces.
  • Proceed the same way with rest of dough. Transfer cavatelli to a floured surface and sprinkle with more semolina flour. Do not overlap cavatelli or they will stick together. Let dry for about 30 minutes before cooking.

    • Nutrition

    338 cal.

    • Total Fat: 1g
    • Saturated Fat: 0g
    • Sodium: 42mg
    • Total Carbohydrate: 68g
    • Dietary Fiber: 4g
    • Total Sugars: 2g
    • Protein: 12g
    • Calcium: 18mg
    • Iron: 4mg
    • Potassium: 175mg

    Categories

    Boiled recipes
    Sauce recipes
    Topping recipes
    Baked recipes
    Mixed recipes