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Homemade Cavatelli
Homemade Cavatelli
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Prep Time:
80 minutes
Cook Time:
5 minutes
Total Time:
145 minutes
Satisfyingly simple toothsome, shell-shaped pasta – no special equipment needed.
Ingredients:
  • 2 2/3 cups (453g) finely ground semolina or semola flour, plus more as needed and more for dusting
  • 2 1/2 teaspoons (9g) Diamond Crystal kosher salt, or 1 1/4 teaspoons Morton's kosher salt
  • 1 cup (237ml) warm water
Instructions:
  • To make the dough, combine flour and salt in a large mixing bowl. Create a well in the center and pour in the water. Gradually mix the ingredients together in a circular motion using your hands or a wooden spoon.
  • Knead the dough until it transforms into a smooth, non-sticky ball. Roll it back and forth on a wooden board for a few minutes to ensure a perfect texture.
  • Allow the dough to rest at room temperature wrapped tightly in plastic wrap for 1 hour. This step is crucial as it allows the dough to properly hydrate and relax the gluten. After resting, check the dough's texture. If it's sticky, incorporate 1 teaspoon of semolina and knead until it reaches the desired consistency.
  • Prepare the dough: Line two large baking sheets with parchment paper and generously dust with semolina flour. Divide the dough into quarters, working with one quarter at a time while keeping the rest covered in plastic wrap. On an unfloured wooden cutting board, roll the dough into a thin log with a 1/2-inch diameter and slice into 1/2-inch pieces.
  • Shape the cavatelli: Using a butter knife, gently drag it at a 45-degree angle across each piece of dough until it curls to form a hot dog bun shape. Ensure the knife creates a thin, textured surface inside. Repeat for each piece of dough, placing them on a baking sheet with space in between. Cover with a kitchen towel to keep them moist. Repeat the process with the remaining dough, rolling into logs, cutting, and shaping the cavatelli.
  • In a large pot, bring salted water to a boil. Add cavatelli and cook until they float, about 5-6 minutes. Continue cooking for 1 minute until al dente. For best results, freeze fresh cavatelli by dusting with semolina flour, placing on a parchment-lined baking sheet, and freezing for 1 hour. Transfer to a container or bag, and freeze for up to 1 month. Cook directly from frozen. If you enjoyed the recipe, please give us a star rating below!

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