Cavatelli
Cavatelli are small handmade pasta shapes typical of Southern Italy. Made with simple ingredients, they have a slightly chewy texture that holds sauces beautifully. Perfect served with vegetables, tomato sauces or legumes.
Ingredients
- 400 g semolina flour
- 220 ml warm water
- 5 g salt
How to Make It
- Place semolina flour on a work surface
- Add salt and mix
- Gradually add warm water
- Knead until smooth and firm
- Cover and rest for about 15 minutes
- Roll dough into long ropes about 1 cm thick
- Cut into small pieces
- Press each piece with your fingers and drag slightly to form cavatelli
- Place on a floured tray
- Cook in salted boiling water
- When they float, cook for 1–2 minutes more
- Drain and serve with sauce
Tips
- Use semolina for traditional texture
- Keep dough covered while working
- Dust with flour to prevent sticking
- Serve immediately for best result
Storage
- Use fresh or refrigerate for one day
- Can be frozen uncooked