Hand-Rolled Cavatelli
This is a rustic pasta that relies on texture rather than complex ingredients. Because there are no eggs involved, the bite is hearty and stands up well to thick, chunky ragus or simple garlic and oil sauces.
Control the hydration of your dough.
The dough should feel like soft clay, not sticky. Add your water gradually to ensure you don't overshoot the mark, as dry flour is easier to fix than wet dough.
- large wooden board
- bench scraper
- gnocchi board or floured butter knife
- clean kitchen towel
What goes in.
- 2 cupssemolina flour (finely milled)
- 1/2 cup to 3/4 cupwarm water
- pinchsea salt
Creating the hollow shell
Use two fingers to press into the dough strip; drag it toward you against the texture of the board. The friction curls the edges inward, creating the signature opening.
The method.
Mix the dough
Heap the semolina on your board, make a well in the center, and add half the water and the salt. Gradually pull flour into the water with a fork until a shaggy mass forms, then use your hands to incorporate the rest of the water.
Knead until smooth
Knead the dough for at least 10 minutes. It must be very smooth and firm. If it springs back when poked, it is ready to rest under an inverted bowl for 20 minutes.
Form the ropes
Cut the rested dough into four pieces. Roll each piece under your palms into a long, thin rope about the thickness of a pencil.
Cut and roll
Use the bench scraper to cut the rope into half-inch pillows. Press each piece into your gnocchi board or the back of a fork and drag it firmly toward you to create the shape.
Dry and boil
Let the finished cavatelli rest on a floured towel for 15 minutes before boiling in heavily salted water until they float to the surface, roughly 3 to 4 minutes.
Other turns to take.
Ricotta Cavatelli
Replace half the water with fresh, strained ricotta for a softer, pillowy texture that cooks faster.
Herb-Infused
Finely mince fresh parsley or basil into the flour before adding the water to add speckles of color and aroma.
When it doesn't go to plan.
Always dust your working surface with a little extra semolina to prevent the ropes from sticking as you cut them.
If the dough is too tough to shape, let it rest for another 10 minutes; the gluten needs to relax.
Use a pot of water large enough that the temperature doesn't drop significantly when you add the pasta.
The ones that keep coming up.
How do I know if I added enough water?
The dough should hold together without leaving residue on your hands. If it crumbles, add water a teaspoon at a time.
Can I freeze these?
Yes. Place them on a baking sheet in the freezer until solid, then transfer to a sealed bag for up to two months. Cook directly from frozen.
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