Looking for the easiest fresh pasta shape to make at home? Look no further than Cavatelli! This authentic southern Italian pasta requires just two ingredients—semolina flour and water (with an optional pinch of salt)—and can be shaped with just your fingers. No fancy tools or complicated techniques are needed!
Cavatelli is quick and simple to make, and it’s surprisingly fun to shape. Once the dough is prepared, it cooks in just 10-15 minutes, making it the perfect choice for a fast, satisfying meal. Pair it with any sauce you love, but I recommend a homemade marinara to let the fresh pasta shine.
If you’ve always wanted to try making fresh pasta but thought it was too complicated, this recipe is the perfect starting point. It’s easy, delicious, and sure to become a staple in your kitchen.
What are ‘Cavatelli’?
Cavatelli They have a slightly chewy texture and are perfect for catching sauces, especially hearty or rustic ones. are small, shell-like pasta shapes with a hollow or dimple in the centre. Cavatelli are originally from Southern Italy, especially Molise, Puglia, Basilicata, and Calabria. Each region has its own variation.
Traditional cavatelli are made by rolling small pieces of dough and pressing them with fingers or a knife to create the characteristic curl.
Tips
- The dough should be firm but not sticky. Add water little by little until it just comes together.
- Let the dough rest for at least 30 minutes under a damp cloth — this makes shaping easier and the texture smoother.
- Roll small pieces into ropes, cut into 2cm nuggets, then press and drag with two fingers or the edge of a knife to create the curl.
- They’ll sink at first and float when done — about 3–5 minutes depending on size.
Pair With These Sauces
- Easy Pesto alla Genovese – Authentic Italian Pesto
- Pesto Rosso (Sicilian Red Pesto)
- Sugo Finto (Tuscan Vegetable “Fake” Sauce)
- No-Cook Beetroot Pasta Sauce
- 5 Minutes Lemon & Ricotta Pasta Sauce
Storage
Cavatelli can be stored in a few simple ways, depending on whether they’re fresh or cooked.
Fresh/uncooked: If you’ve just made fresh cavatelli and want to store them uncooked, lay them out in a single layer on a well-floured tray so they don’t stick together. You can keep them in the fridge, covered, for up to one day. For longer storage, freeze them directly on the tray until solid, then transfer them to a freezer-safe bag or container. They’ll keep for two to three months this way and can be cooked straight from frozen without thawing.
Cooked: If your cavatelli are already cooked, let them cool completely before storing. Place them in an airtight container in the fridge, where they’ll stay fresh for up to three days. It helps to drizzle a little olive oil over them before storing to prevent sticking. When reheating, you can gently warm them in a pan with a splash of water or sauce, or use the microwave for a minute or two, covering the container to retain moisture.
More Homemade Pasta From Scratch
- Scissor Pasta
- Gnudi – Tuscan Ricotta & Spinach Dumplings
- Sweet Potato Gnocchi
- Zuppa alla Garfagnina (Tuscan Spelt and Bean Soup)
Cavatelli (Easiest homemade pasta)
Ingredients
- 200 g of semolina flour re-milled (semola rimacinata in Italian)
- 110-120 ml lukewarm water
- optional: 1/2 tsp salt
Instructions
- In a bowl, combine the semolina flour and salt. Gradually add the water and mix until a dough forms.
- (I like to start by mixing the dough with a spoon in a bowl, then transfer it to a smooth surface and knead until it becomes smooth and elastic)
- Let it rest for 30 minutes.
- Shape the cavatelli: Roll the dough into thin noodles and cut into small squares.
- Using your fingers press each piece on the surface and drag it to form small hollowed pasta.
- Now all you have to do is to choose your favourite sauce to go with it. Cook as you would normally do with your pasta (10-15 minutes) and enjoy!
- For mine I like to go simple: a homemade marinara sauce, to really enhance the flavour of pasta.