Ingredients
For the Dough
- 400 g semolina flour (about 2 ½ cups finely ground durum wheat semolina flour, semola rimacinata)
- 240 g water (1 cup, at room temperature)
- ⅓ teaspoon fine salt
Instructions
- Make the Dough: Place the semolina flour in a large bowl. Pour the water gradually while adding the salt, mixing with a fork to begin bringing the mixture together.
- Knead the Dough: Continue adding water gradually while stirring until a rough dough forms. Transfer to a work surface and knead by hand for about 5 minutes until smooth and uniform.
- Let the Dough Rest: Shape the dough into a ball, wrap it tightly in plastic wrap, and let rest at room temperature for 30 minutes. If your kitchen is warm, refrigerate instead.
- Divide the Dough: Unwrap the dough and place it on a work surface lightly dusted with semolina flour. Use a dough scraper or sharp knife to divide the dough into smaller portions, keeping unused portions covered to prevent drying.
- Form the Cavatelli Rope: Roll each portion under your hands into a long rope about ⅜ inch (1 cm) thick.
- Cut the Rope: Cut each rope into pieces approximately ⅜ inch (1 cm) long.
- Shape the Cavatelli: Place your thumb in the center of a dough piece, gently press down, and drag it toward you across the surface. This curls the dough around itself, creating the hollow center characteristic of cavatelli.
- Arrange the Cavatelli: Place shaped cavatelli in a single layer on a semolina-dusted tray or cutting board, keeping pieces slightly apart to avoid sticking. They are ready to cook or store.
- Cook the Cavatelli: Bring a large pot of salted water to a boil. Add the fresh cavatelli and cook for 4 to 5 minutes depending on size and thickness.
- Test for Doneness: Cavatelli will rise to the surface as they cook, but taste one to check—it should be tender yet pleasantly firm.
- Drain and Serve: Drain the pasta and immediately toss with your favorite sauce. This recipe recommends serving with hearty Italian sausage ragù and grated Pecorino cheese for a perfect finish.
Notes
- Use finely ground durum wheat semolina (semola rimacinata) for authentic texture and taste.
- Resting the dough is crucial to relax gluten and make shaping easier.
- Keep unused dough covered with a cloth or plastic to prevent drying out.
- Dust the work surface and tray well with semolina flour to prevent sticking.
- Fresh cavatelli cooks quickly—avoid overcooking to maintain the perfect bite.
- If not cooking immediately, store shaped cavatelli in a single layer in the fridge for up to a day or freeze for longer storage.
- Prep Time: 40 minutes
- Cook Time: 5 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
