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Homemade Cavatelli Pasta

Cavatelli noodles are a typical Southern Italian pasta made out of just durum wheat semolina flour, water, and salt. The starch contained in the durum gives this pasta its distinctive and firm texture, perfect to go with a simple tomato sauce or with a rich Bolognese. Make sure to use very fine semolina (called durum or semola rimacinata) or the dough will be too stiff.
Print Recipe
Prep Time 40 minutes
Total Time 1 hour 40 minutes
Course lunch/dinner
Cuisine Italian
Servings 4 people
Calories 1352.7 kcal

Equipment

  • 1 Large Mixing Bowl Alternatively, a clean marble or wooden work surface for mixing and kneading.
  • 1 Plastic Wrap For covering dough during resting to prevent drying.
  • 1 Measuring Cups For precise ingredient measurements.
  • 1 Bench Scraper or Sharp Knife For portioning the dough rope into small pieces.
  • 1 Large, Clean Work Surface For rolling dough ropes, shaping cavatelli, and drying the finished pasta.

Ingredients
  

Main

  • 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

Instructions
 

  • 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.

Notes

1. **Flour Quality is Key:** The recipe specifies 'durum wheat semolina flour' and notes 'very fine semolina (called durum or semola rimacinata)'. This is critical. Using coarse semolina will yield a stiff, crumbly dough that is difficult to knead and shape, resulting in a poor texture. Seek out 'semola rimacinata' for the best results.
2. **Dough Hydration:** The initial dough should be 'sticky but compact'. As you knead, it will become 'elastic and smooth, but not too soft'. This balance is crucial for a pliable dough that holds its shape. Avoid over-hydrating, which can make the pasta too soft, or under-hydrating, which makes it brittle.
3. **Kneading Technique:** The 10 minutes of kneading are essential for developing gluten, which gives cavatelli its characteristic firm, chewy texture. Don't skip or shorten this step.
4. **Resting:** The 30-minute rest allows the gluten to relax, making the dough much easier to roll and shape without snapping back. It also helps in even hydration.
5. **Preventing Sticking:** When shaping, dust your work surface and the finished cavatelli generously with semolina flour. Crucially, do not overlap the cavatelli as they dry, or they will stick together and lose their distinct shape. Allow sufficient air circulation.
6. **Sauce Pairings:** Cavatelli's hearty texture pairs beautifully with rustic sauces. Think beyond simple tomato: a rich lamb or beef Bolognese, a hearty broccoli rabe and sausage sauce, or even a spicy 'nduja and tomato sauce would be excellent choices.