Homemade Cavatelli Recipe

Introduction

Homemade cavatelli is a delightful Italian pasta known for its chewy texture and simple shape. This recipe combines a traditional semolina dough with a flavorful garlic chili oil, creating a dish that’s both comforting and elegant. Perfect for impressing guests or enjoying a cozy meal at home.

Ingredients

• 8 cups semolina flour, plus more for dusting
• 1 cup lukewarm water, plus more as needed
• 1/2 cup plus 2 tablespoons high-quality extra-virgin olive oil, divided
• 6 cloves garlic, thinly sliced
• 1 tablespoon crushed red pepper flakes
• Kosher salt
• 1 cup freshly grated Pecorino Romano

Instructions

1. Step 1: On a clean countertop, form the semolina flour into a large circular mound with an empty space in the center. Slowly add the lukewarm water in small increments into the center while kneading the dough. Continue until the dough is smooth and homogeneous, about 15 minutes, adding flour if the dough feels too sticky.
2. Step 2: Wrap the dough in plastic wrap and let it rest at room temperature for 45 minutes.
3. Step 3: Lightly dust the countertop with flour. Break off a handful of dough and roll it into a rope about 1/2 inch wide. Use a knife or bench scraper to cut the rope into 2-inch pieces.
4. Step 4: Press each piece firmly in the center with your thumb, then roll the dough away from you in an outward motion to form the cavatelli shape.
5. Step 5: Dust the shaped cavatelli with a little flour and place them on a baking sheet. If not cooking immediately, freeze them in a single layer before transferring to resealable bags. Freeze for up to 1 month.
6. Step 6: To make the garlic chili oil, heat 1/2 cup olive oil and sliced garlic in a large skillet over medium-high heat. Cook, stirring occasionally, until the garlic starts to brown, about 2 minutes. Add crushed red pepper flakes and lower heat to low, cooking for 1 more minute.
7. Step 7: Bring a large pot of water to a boil and add 4 tablespoons of salt. Cook the cavatelli until they float to the surface, about 1 minute. Use a slotted spoon to transfer cavatelli directly to the skillet with the chili oil, reserving some pasta water.
8. Step 8: Toss the cavatelli in the skillet to coat. Add the remaining 2 tablespoons of olive oil and a splash of the reserved pasta water. Cook over medium-high heat, tossing frequently to create a silky sauce.
9. Step 9: Stir in 3/4 cup of Pecorino Romano cheese and continue tossing until the sauce is creamy, adding more pasta water if needed to loosen. Season with salt to taste.
10. Step 10: Serve the cavatelli topped with the remaining 1/4 cup Pecorino Romano cheese.

Tips & Variations

• If the dough feels too dry while kneading, add a tablespoon of water at a time. For a richer flavor, use butter instead of part of the olive oil in the sauce.
• Try adding fresh herbs like parsley or basil to the sauce for added freshness.
• For a vegetarian twist, omit the red pepper flakes and add sautéed mushrooms or spinach.

Storage

Store uncooked cavatelli in an airtight container in the freezer for up to one month. Cooked cavatelli can be refrigerated in a sealed container for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of semolina?

Semolina flour gives cavatelli its characteristic texture and chewiness. While you can substitute all-purpose flour, the result will be softer and less traditional.

How do I prevent the cavatelli from sticking together?

Be sure to dust the cavatelli lightly with flour after shaping and place them in a single layer when drying or freezing. Stirring them gently as they cook also helps prevent sticking.

Homemade Cavatelli Recipe

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4.8 from 109 reviews

This homemade cavatelli recipe guides you through making tender, hand-rolled pasta paired with a simple yet flavorful garlic chili oil sauce. The cavatelli are crafted using semolina flour and water, then tossed in a creamy sauce made with garlic-infused olive oil, red pepper flakes, and Pecorino Romano cheese, delivering an authentic Italian taste perfect for a comforting meal.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Pasta
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Cavatelli Dough

• 8 cups semolina flour, plus more for dusting
• 1 cup lukewarm water, plus more as needed

For the Garlic Chili Oil Sauce

• 1/2 cup plus 2 tablespoons high-quality extra-virgin olive oil, divided
• 6 cloves garlic, thinly sliced
• 1 tablespoon crushed red pepper flakes
• Kosher salt, to taste
• 1 cup freshly grated Pecorino Romano, divided

Instructions

1. Make the dough: On a clean countertop, form the semolina flour into a large circular mound with an empty center. Slowly add lukewarm water into the center in small increments, kneading continuously until the dough is smooth and homogeneous, about 15 minutes. If the dough feels too wet or sticky, dust with additional semolina flour and knead further.
2. Rest the dough: Wrap the dough tightly in plastic wrap and let it rest at room temperature for 45 minutes to relax the gluten and improve texture.
3. Shape the cavatelli: Lightly dust your work surface with flour. Break off a portion of dough and roll it into a 1/2-inch wide rope. Cut the rope into 2-inch pieces using a knife or bench scraper.
4. Form the pasta: Press each dough piece firmly in the center with your thumb, then roll it outward away from you to create the characteristic cavatelli shape.
5. Prepare for cooking or freezing: Dust the formed cavatelli with additional flour and place them on a baking sheet. If not cooking immediately, freeze in a single layer, then transfer to resealable plastic bags and freeze for up to 1 month.
6. Make garlic chili oil: In a large skillet, combine 1/2 cup olive oil and sliced garlic. Cook over medium-high heat, stirring occasionally, until the garlic is golden brown, about 2 minutes. Add crushed red pepper flakes, reduce heat to low, and cook for an additional minute to infuse flavors.
7. Cook the cavatelli: Bring a large pot of water to a boil and add 4 tablespoons of salt. Add cavatelli to the boiling water and cook until they float to the surface, about 1 minute. Using a slotted spoon, transfer them directly to the skillet with the garlic chili oil, reserving some pasta cooking water.
8. Create the sauce: Toss the pasta to coat with the oil. Then, add the remaining 2 tablespoons olive oil and a splash of reserved pasta water to the skillet over medium-high heat. Toss frequently to develop a silky sauce.
9. Add cheese and season: Stir in 3/4 cup of grated Pecorino Romano cheese and continue tossing until the sauce is creamy. Add more pasta water if the sauce is too thick. Season with kosher salt to taste.
10. Serve: Plate the cavatelli, topping with the remaining 1/4 cup Pecorino Romano, and serve immediately for the best flavor and texture.

Notes

• Semolina flour gives the pasta a slightly firmer texture and a distinct flavor; you can substitute with all-purpose flour if needed but expect a softer result.
• Resting the dough is essential for easier shaping and a better final texture.
• Freezing formed cavatelli in a single layer prevents them from sticking together, making it convenient to cook fresh portions later.
• If you want to reduce spiciness, adjust the amount of crushed red pepper flakes accordingly.
• Reserve pasta water carefully as its starchiness helps create a creamy sauce without cream.

Keywords: homemade cavatelli, semolina pasta, garlic chili oil pasta, Italian pasta recipe, hand-rolled pasta, easy pasta sauce