ITALIAN HOMEMADE CAVATELLI

Name: ITALIAN HOMEMADE CAVATELLI
Prep time: 45 min
Cook time: 5 min
Total time: 50 min

Posted on 2025-06-27

A Taste of Tradition in Every Bite

Cavatelli, a pasta with deep roots in southern Italy, is the perfect representation of the country’s culinary heritage.

This simple yet flavorful pasta has been passed down through generations, made with nothing more than semolina, water, and a pinch of salt. In regions such as Molise, Campania, Puglia, and Calabria, cavatelli is a symbol of home-cooked meals, enjoyed with everything from rich meat sauces to light vegetable dressings.

What makes this dish so special is not just its taste, but the history behind it. Cavatelli, or as some regions call it, “cavatiell,” has been the cornerstone of countless family dinners for generations. And now, Nonna shares her tried-and-true recipe to bring a piece of southern Italy right into your home.

Whether you’ve tasted it before or are making it for the first time, each bite of homemade cavatelli connects you to Italy’s warmth, simplicity, and rich food culture.

DOWNLOAD PDF WITH THIS RECIPE HERE:

homemade_cavatelli_recipe

Why Nonna Loves This Recipe

Nonna adores making Cavatelli, a pasta that holds deep roots in southern Italian tradition. It’s a dish that brings the family together, made with just a few ingredients that result in a satisfying and flavorful pasta.

What Nonna loves most about this recipe is how simple and versatile it is.

Cavatelli can be served with almost any sauce—whether it’s a rich meat sauce, a delicate seafood topping, or even just a drizzle of olive oil and garlic.

It’s the ultimate comfort food that evokes memories of childhood, family gatherings, and the warmth of her kitchen. Every time Nonna makes cavatelli, she knows she’s sharing a piece of tradition and heritage with those she loves.

Cooking Time & Servings

Preparation Time: 45 minutes
Cooking Time: 5 minutes
Total Time: 50 minutes
Servings: 4

Ingredients

For the dough

2 cups all-purpose flour (about 250 g)
1/2 cup lukewarm water (about 125 ml)
1/2 teaspoon fine salt (optional)

For drying and serving

Semolina flour, as needed for dusting

Method

Step 1: Make the Dough

Pour the flour onto a clean work surface or pastry board.
Slowly add the lukewarm water, working it into the flour using your hands or a fork.
Knead the dough until smooth and free of lumps. Add more flour if necessary to avoid it sticking.
Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.

Step 2: Form the Cavatelli

Take a piece of dough and roll it out into a long, thin strip, about 1/4 inch wide.
Use your thumb to apply gentle pressure to each piece of dough, creating a small hollow shape.
Continue rolling the dough into small pieces, about 1/2 inch long. Make sure all the pieces are uniform in size for even cooking.

Step 3: Dry the Cavatelli

Place the freshly formed cavatelli on a clean surface or pasta rack and dust them with semolina flour to prevent sticking.
Let the cavatelli rest and dry for about 20 minutes before cooking.

Step 4: Cooking the Cavatelli

Bring a large pot of salted water to a boil.
Add the fresh cavatelli and cook for about 5 minutes, or until they float to the surface.
Remove the cavatelli with a slotted spoon and serve with your favorite sauce.

Nutritional Facts (per serving)

Nutrient	Amount
Calories	350 kcal
Carbohydrates	70 g
Protein	9 g
Fat	2 g
Fiber	4 g
Sodium	150 mg

Tips & Tricks

Make it ahead: If you’re not ready to cook the cavatelli right away, you can store them in the fridge for a few hours or freeze them. To freeze, place them in a single layer on a baking sheet and freeze them solid. Then, transfer them to a freezer bag for longer storage.
Cooking time: Fresh cavatelli cook very quickly (about 5 minutes), while dried cavatelli will need a little more time (8 minutes). Be sure to test for doneness by tasting!
Variations: Feel free to experiment by using spinach or beetroot juice to color your cavatelli for a colorful twist. You can also substitute part of the flour with whole wheat flour for a nuttier flavor.

Storing Cavatelli

Dry storage: Cavatelli can be stored at room temperature in a cool, dry place, such as a cupboard or pantry, for about a month. Be sure to seal them tightly in a container or resealable bag to prevent moisture and contact with air, which could compromise their freshness.

Freezing: For longer storage, cavatelli can be frozen. Before freezing, spread them out on a lightly floured tray to prevent them from sticking together. Once frozen, transfer them to food bags or sealed containers. Frozen, they can be stored for several months without losing their quality.

When you want to use frozen cavatelli, thaw them slowly in the refrigerator before cooking, avoiding leaving them at room temperature for too long. This way, they will retain their characteristics and can be cooked as if they were freshly made at home.

You can cook them frozen directly in water without thawing them beforehand. During cooking, they will thaw and cook together. However, you may need to slightly extend the cooking time compared to fresh ones.

Cooking

Dried: If you are cooking dried cavatelli, boil plenty of salted water in a pot. Add them to the boiling water and cook for about 8 minutes, or until they reach the desired consistency. During cooking, taste them to check their tenderness. Dry cavatelli should be al dente, i.e., tender but with a slight “bite” in the center.

Fresh: If you are preparing fresh cavatelli, cooking will take less time (5 minutes) than dry ones. Bring salted water to a boil and, when boiling, add them gently. After a few minutes, usually when they rise to the surface, they will be ready. Be sure to taste them to check their consistency.