This Cavatelli Pasta Recipe brings together tender, handcrafted pasta with a rich, velvety sauce in just under an hour. The soft, pillowy cavatelli perfectly cradles every bite, while its slightly chewy texture adds a delightful contrast. Aromatic herbs and savory flavors meld beautifully, creating a dish that feels both comforting and indulgent.
Whether you’re cooking for a weeknight dinner or a special occasion, this recipe promises to impress with its simplicity and depth of flavor. With just 45 minutes of prep and a quick 10-minute cook time, it’s a fuss-free way to bring a taste of Italy to your table. Perfectly balanced and endlessly satisfying, it’s a meal you’ll want to make again and again.
What You’ll Need
- 1 recipe 2-Ingredient Semolina Pasta Dough (prepared in advance)
- Semolina flour (for dusting the baking tray)
- Salt (for boiling water)
How to Make Cavatelli Pasta
- Prepare the dough: Divide your Semolina Pasta Dough into quarters. Work with one portion at a time, keeping the rest covered to prevent drying.
- Shape the dough: On a clean, un-floured surface, roll the dough into a rope about ½ inch (1½ cm) thick. Cut the rope into ½ inch (1½ cm) pieces.
- Form the cavatelli: Place a table knife at a 45° angle along a cut edge of dough. Push the knife into the dough and away from you, curling the dough around the blade to resemble a small hot dog bun.
- Dry the pasta: Transfer each piece to a baking tray dusted with semolina. Let the pasta dry in a single layer for several hours before cooking or storing.
- Store or cook: Once dried, store the pasta in an airtight container at room temperature for up to 8 weeks. When ready to cook, bring a pot of salted water to a rolling boil.
- Cook the pasta: Add the cavatelli to the boiling water and cook for 6-10 minutes, or until tender and fully cooked. Check for doneness before draining.
Perfect Pairings: Sauce and Topping Ideas
This cavatelli pasta pairs beautifully with a variety of sauces. Try a classic tomato basil sauce for a fresh, vibrant flavor, or go creamy with a garlic Parmesan Alfredo.
For a rustic touch, toss it with sautéed mushrooms, spinach, and a drizzle of olive oil. Feeling adventurous? Add a sprinkle of chili flakes or a handful of toasted breadcrumbs for extra texture.
Serve It Right: Presentation and Portions
Serve your cavatelli in shallow bowls to showcase its unique shape. A portion of about 100-120 grams per person is ideal for a main course. Garnish with freshly grated Parmesan, a few basil leaves, or a twist of black pepper for a restaurant-worthy finish. Pair it with a side of crusty bread and a simple green salad for a complete meal.
Store and Reheat Like a Pro
Once dried, store your cavatelli in an airtight container at room temperature for up to 8 weeks. To reheat cooked pasta, simply toss it in a pan with a splash of water or sauce over medium heat until warmed through. Avoid microwaving, as it can make the pasta rubbery.
Time-Saving Tips for Busy Cooks
Short on time? Prepare the dough in advance and refrigerate it for up to 24 hours. You can also shape the cavatelli ahead and freeze them on a baking sheet before transferring to a freezer-safe bag. When ready to cook, boil them straight from the freezer—just add an extra minute or two to the cooking time.
Essential Equipment for Perfect Cavatelli
All you need is a clean work surface, a sharp table knife, and a baking tray dusted with semolina. If you’re making large batches, consider investing in a pasta drying rack to save space. A large pot and a colander are must-haves for cooking and draining your pasta to perfection.
Cavatelli Pasta Recipe
Ingredients
2-Ingredient Semolina Pasta Recipe
- Semolina Pasta Dough
Instructions
- Divide your Semolina Pasta Dough into quarters and work with one portion at a time, leaving the rest covered to keep it from drying out.
- On a clean, un-floured work surface, roll the dough into a rope about ½ inch (1½ cm) thick. Cut the rope into ½ inch (1½ cm) pieces.
- Working with one piece of dough at a time, place a table knife at a 45° angle along a cut edge of dough. Push the knife into the dough and away from you at the same time so that the dough curls around the blade and resembles a small hot dog bun.
- Transfer each piece to a baking tray dusted with semolina to let dry as you continue to shape the rest of the dough.
- Allow the dough to dry in a single layer on the baking tray for several hours to dry before cooking or transferring to an airtight container to be stored at room temperature for up to 8 weeks. (See my note above on ‘How to Dry Pasta Correctly at Home’)
- When ready to cook, bring a pot of salted water to a rolling boil. Add the pasta and cook until tender and fully cooked through, about 6-10 minutes. Cook time depends on thickness and shape so check for doneness before removing from the pot.