cavatelli pasta recipe
The Best cavatelli pasta recipe
I love this recipe because it’s so versatile. You can toss it with just a simple tomato sauce, or pair it with a rich ragù, and it still turns out delicious. Plus, it’s a great way to use up whatever veggies or meats you have on hand, whether it’s leftover ground beef, roasted mushrooms, or even just a quick sauté of spinach. And because it’s made from scratch, you know exactly what’s going into it—no mystery sauces or hidden fillers. It’s a little more work than store-bought pasta, but the difference in flavor is worth it. My kids still ask for it, and honestly, I don’t mind the extra effort. It’s a dish that feels comforting, nourishing, and just a little bit indulgent—without being heavy. Plus, the health benefits are pretty solid too. Cavatelli is a whole-grain option if you make it with whole wheat flour, and it’s packed with fiber and protein, which makes it a great way to keep things balanced. It’s not just dinner—it’s a meal that feels like home.
Classic Homemade Cavatelli Pasta
A rustic, hand-rolled pasta perfect for hearty tomato-based sauces. The chewy texture and traditional shape make it ideal for a comforting meal.
🥘Ingredients
- 2 cups (250g) all-purpose flour
- 1 large egg
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1 cup (240ml) canned crushed tomatoes
- 1/2 cup (50g) grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and black pepper to taste
👨🍳Directions
-
1
In a large bowl, combine flour, salt, nutmeg, and egg. Mix with your hands until a soft dough forms. Knead for 8–10 minutes until smooth and elastic. -
2
Divide dough into 8 equal pieces. Roll each piece into a thin rope about 12 inches long. Cut into 1-inch segments, then roll each segment between your palms into a small, rounded log—this is the cavatelli shape. -
3
Place rolled cavatelli on a floured surface or parchment-lined tray. Cover with a damp towel to prevent drying. -
4
Bring a large pot of salted water to a rolling boil. Cook cavatelli for 2–3 minutes until they float to the surface. Drain and set aside. -
5
In a pan, heat olive oil over medium heat. Sauté garlic for 30 seconds until fragrant. Add crushed tomatoes, Parmesan, salt, and pepper. Simmer for 10 minutes until thickened. -
6
Toss cooked cavatelli in the sauce until evenly coated. Serve warm with a sprinkle of fresh basil if desired.
🔧Equipment
- Mixing bowls
- Rolling pin
- Cutting board
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Homemade Cavatelli Pasta Works
❓ Frequently Asked Questions About Cavatelli Pasta
1. What is the best way to store homemade cavatelli?
Keep your cavatelli in an airtight container in the fridge for up to three days. For longer storage, freeze them on a flat tray first (so they don’t stick) before transferring to a bag or container. Thaw overnight in the fridge before reheating.
2. Can I make cavatelli ahead of time and use them in a different dish?
Yes! Cooked cavatelli freeze well and can be used in soups, salads, or even as a base for stuffed pasta. Just reheat gently in a pan with a little water or olive oil to restore texture.
3. Why do my homemade cavatelli turn out lumpy?
Lumps often happen when the dough isn’t rolled thin enough or the pasta machine isn’t adjusted correctly. Start with a smooth, thin sheet (about 1/16-inch thick) and keep rolling until the dough is consistently thin. If needed, use a pasta roller with multiple settings.
4. Should I boil cavatelli in salted or unsalted water?
Use salted water—about 1 teaspoon of salt per quart of water. Salt enhances flavor and helps the pasta cook evenly. If you’re unsure, taste the water before adding pasta.
