How to make Homemade Cavatelli Pasta with just 2 simple ingredients! Cavatelli are made with an eggless semolina pasta dough making them super easy to work with. Serve with your favourite sauce.
Cavatelli are such a fun and easy pasta shape to make. It's a typical shape from the south of Italy, specifically Molise and Puglia and resembles small shells.
They're made with semolina pasta dough which is super easy to make because it doesn't involve eggs and uses just semolina and water.
You can use a special machine to shape cavatelli but unless you need to make a huge batch there's no need to take up more kitchen storage space when you can easily shape them by hand.
Cavatelli are more commonly smooth but you can also find them with ridges (Cavatelli Rigate) very much like Gnocchetti Sardi or Marlloedus.
See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below.
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Ingredients - what you need
See the photo below that shows you everything you need to make this recipe plus some important tips on ingredients!
- Semola Riminciata (300g/2 cups) - this is very fine semolina flour which should be easy to find online or in Italian food stores. If you can't find it you can use Italian 00 flour instead.
- Warm water (150ml or â…” cup)- make sure the water is warm it makes the dough easier to knead.
Step by step photos and recipe instructions
Make the dough - Put the semola flour in a large mixing bowl or in a pile on a clean work surface and make a well in the middle (photo 1).
Add the warm water and slowly incorporate the flour using a fork. Once a rough dough has formed, knead it for 10 minutes into a smooth and elastic ball (photos 2-7).
Let it rest - Cover the ball with plastic wrap (cling film) and let it rest for at least 30 minutes (photo 8).
Divide the dough - Once rested, flatten the dough slightly then cut the dough into quarters. On a clean work surface with no flour (important) roll one quarter into a long rope shape about ½ inch thick (make sure to keep the rest of the dough covered in plastic wrap so it doesn’t dry out) (photos 9-11).
Shape the cavatelli - Cut the rope into ½ inch wide squares. To shape the cavatelli, place one cut piece of dough in front of you with the cut side at the top. Using a finger or side of your thumb, roll the dough towards or away from you to create a smooth shell shape then place in an area dusted with flour (photos 12-14).
Repeat with the remaining dough, rolling into ropes, cutting and shaping.
How to make ridged cavatelli
There are a couple of ways to make ridged cavatelli (Cavatelli Rigati) by using either a small wooden board or the back of a fork. It's essentially the same process for shaping gnocchi or Gnocchietti Sardi.
- Using a wooden gnocchi board - place a small cut piece of dough on a gnocchi board and either use your thumb to roll it away from you or two fingers to roll it towards you (as directed in the recipe above). Use moderate pressure so you get nice ridges all over. If the dough is too tacky sprinkle a little semola on the board.
- Using a fork - whilst holding a fork, roll a small cut piece of dough over the back of it using your thumb.
How to cook them
Bring a large pot of salted water to a boil and cook the cavatelli for about 2-3 minutes. Check one to see if it’s ready (they will be chewier than egg pasta).
Toss them with your desired pasta sauce and serve.
Recipe tips and FAQs
- Let the dough rest before shaping - it's important to let the dough rest for at least 30 minutes before rolling out and shaping as it'll be more pliable and easier to work with.
- Do NOT use flour for rolling - it's really important that when rolling the pasta into ropes or logs that you don't dust the surface with any semola or other flour or the dough will just slide about and will be really hard to roll out. If you find this has happened cover the dough with plastic wrap until it's tacky again and use a clean surface.
- Roll them from the cut side - when shaping the cavatelli, roll them with the cut side at the top and not at the side. It's not a big deal if you don't but it'll give you a nice oval shape at both ends and more grip on your work surface.
- Cut them small - when cutting the logs of dough into squares make sure to keep them small (about ½ inch wide) otherwise they with be too big and dense. It might take you a couple tries to get the size right so don't cut them all at once.
If you find your dough is difficult to roll out and keeps springing back it means that it's not been rested for long enough. Simply wrap it back up in plastic wrap (cling film) and let it rest for another 10-15 minutes.
You can use Italian 00 flour instead of Semola (fine semolina flour).
Cavatelli have a dense and chewier texture than egg pasta dough so take a little longer to cook. Boil them in plenty of salted water for around 2-3 minutes, taste one to check if they're done.
You can store cavatelli in the fridge for up to 4 days or you can freeze them. Freeze them on a tray in an even layer so they don't stick to each other, once frozen transfer them to a freezer bag to save space.
Sauces to serve them with
Cavatelli are traditionally served with a simple broccoli sauce, tomato sauce with ricotta salata or ragu.
They're a very versatile shape and will go with almost any sauce, if you're looking for a creamy sauce then try our Ricotta Pasta Sauce: 2 Ways, Pasta alla Boscaiola (Sausage & Mushroom) or Creamy Gorgonzola Sauce.
Looking for a tomato-based sauce then try Salsa al Pomodoro (Tomato Basil Pasta), Arrabbiata sauce: Spicy Tomato or Ricotta Tomato Pasta Sauce.
More homemade pasta you can make
- Semolina Pasta Dough (Egg-Free) (egg-free dough)
- How to make Pici Pasta (egg-free dough)
- Homemade Pasta Dough - How To Step By Step (egg dough)
- How to Make Homemade Ravioli - The Ultimate Guide (egg dough)
- Spinach Pasta Dough (2 ingredient easy recipe) (eggless dough)
- Beetroot Pasta Dough (egg dough)
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📖 Full Recipe
Homemade Cavatelli Pasta
Ingredients
- 300 g Semola Rimacinata semolina flour (2 cups*)
- 150 ml hot water (â…” cup)
Instructions
- Put the semola flour in a large mixing bowl or in a pile on a clean work surface and make a well in the middle.300 g Semola Rimacinata
- Add the warm water and slowly incorporate the flour using a fork. Once a rough dough has formed, knead it for 10 minutes into a smooth ball.150 ml hot water
- Cover the ball with plastic wrap (cling film) and let it rest for at least 30 minutes.
- Once rested, cut the dough into quarters. On a clean work surface with no flour (important) roll one quarter into a long rope shape about ½ inch thick (make sure to keep the rest of the dough covered in plastic wrap so it doesn’t dry out).
- Cut the rope into ½ inch wide squares. To shape the cavatelli, place one cut piece of dough in front of you with the cut side towards you. Using a finger or side of your thumb roll the dough towards or away from you to create a smooth shell shape then place in an area dusted with flour (make sure to keep your worksurface flour free whilst shaping).
- Repeat with the remaining dough, rolling into ropes, cutting and shaping.
How to cook them
- Bring a large pot of salted water to a boil and cook the cavatelli for about 2-3 minutes. Check one to see if it’s ready (they will be chewier than egg pasta).
- Toss them with your desired pasta sauce and serve.
How to store them (refrigerator and freezer)
- If you’ll be using them soon you can store them in the fridge for up to 4 days. Make sure they are dusted with flour and in an even layer.
- To freeze them, lay them on a tray in an even layer and freeze. Once frozen, transfer them into a freezer bag to save space. Boil them straight from frozen then add to sauce (they’ll take a few minutes longer).
Notes
- *Measuring with cups - if using cups make sure to spoon the semola into the cup and level it off with a knife. If you use the scooping method you will measure too much flour. For best results use a kitchen scale.
- Let the dough rest before shaping - it's important to let the dough rest for at least 30 minutes before rolling out and shaping as it'll be more pliable and easier to work with.
- DO NOT use flour for rolling - it's really important that when rolling the pasta into ropes or logs that you don't dust the surface with any semola or other flour or the dough will just slide about and will be really hard to roll out. If you find this has happened cover the dough with plastic wrap until it's tacky again and use a clean surface.
- Roll them from the cut side - when shaping the cavatelli, roll them with the cut side at the top and not at the side. It's not a big deal if you don't but it'll give you a nice oval shape at both ends and more grip on your work surface.
Nutrition
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Sophia G
So easy to make! Loved making these, yum!
Emily
Thanks Sophia, we love making them too!