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Homemade Cavatelli Pasta
Homemade Cavatelli Pasta
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Prep Time:
40 minutes
Total Time:
100 minutes
Make authentic Southern Italian cavatelli pasta with just durum wheat semolina flour, water, and salt. Watch the video for guidance.
Ingredients:
  • 2.25 cups durum wheat semolina flour (such as Bob's Red Mill®)
  • 1 cup water, or as needed, at room temperature
Instructions:
  • Combine semolina flour and salt in a large bowl or on a marble work surface, then create a well in the center.
  • Slowly drizzle the water into the flour, mixing until you achieve a sticky yet compact dough. Add water as needed to reach the desired consistency.
  • Shape and work the dough with your hands by flattening it, stretching it, and folding the top toward the center. Rotate the dough by 45 degrees and continue with the same process until the dough becomes elastic and smooth, ensuring it's not too soft, for about 10 minutes.
  • Form dough into a ball, place in a bowl, and cover with plastic wrap. Allow to rest at room temperature for 30 minutes before use. For later use within a few hours or the next day, wrap in plastic wrap and refrigerate.
  • Work with one portion of dough at a time, making sure to keep the remaining dough covered to prevent it from drying out. Sprinkle semolina flour on a work surface and roll out the dough to create a rope that is approximately 1/3 inch thick.
  • Slice the dough into 1/3-inch-thick pieces. Use your index and middle finger to gently press and drag each piece of dough towards you, causing the sides to curl inwards and form hollow spaces.
  • Transfer the remaining dough in the same manner. Place the cavatelli on a floured surface and dust with additional semolina flour. Ensure cavatelli do not touch to prevent sticking. Allow to air dry for approximately 30 minutes before cooking.

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