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    Home » Pasta » Homemade Cavatelli Pasta Dough Recipe

    Homemade Cavatelli Pasta Dough Recipe

    January 12, 2016 , Updated November 7, 2021 Maria 96 Comments

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    Cavatelli being shaped on a wooden grooved board.

    Last week-end, I was in the mood to have cavatelli. I would like to share with you my families’ method of making this Homemade Cavatelli Pasta Dough Recipe. Don’t get me wrong, I love the dough attachment of my stand mixer, but occasionally, when I have the time, I love to make cavatelli the “old-fashioned way”.

    Cavatelli on a wooden board.

    Cavatelli

    I know what you are thinking… who’s got the time for this? Let me assure you that there is something therapeutic about cutting and rolling and shaping dough. It brings back so many wonderful memories of my mom.

    Cut up pieces of cavatelli dough on a floured wooden board.

    And so, last weekend, I made the time to make this cavatelli pasta recipe.  Feel free to use your stand mixer with the hook attachment, but there is something so special about kneading dough and making pasta from scratch…yes, I agree it is very labor-intensive.

    But you can’t deny that sense of satisfaction that comes from making your own pasta! And this is a very forgiving dough, so let’s get started!

    What do you need to make this Cavatelli Pasta Dough Recipe:

    • Flour. All-purpose flour, bread or semolina flour are all options. I use all-purpose flour.
    • Water. A simple ingredient.
    • Salt. Just a teaspoon!

    That’s it! Are you surprised to learn that something so delicious is made with just these ingredients!

     

    Cavatelli next to a gnocchi board.

    Making the cavatelli dough

    It all starts with a mound of flour. Shape the mound of flour into a well on your wooden board. Would you believe it if I told you that my grandmother and my Mom would make their cavatelli (and taralli and this Italian sweet ricotta Easter pie, among other goodies!)  on a wooden board that measured 3 x 5 feet! Believe me when I tell you that as kids, this was our playdough…edible play-dough.

    Okay, back to the well…slowly pour the room temperature water in the middle of the well and with a fork, slowly incorporate the flour. Keep beating the flour and incorporating the water a little bit at a time. My grandmother would do this with her hands. It would get a little messy!

    Step by step photos of how to make the cavatelli dough.

    Continue to slowly add the water while mixing. I start the whole process with a fork, followed by a dough scraper (stainless steel or plastic works well). During this process, make sure the water does not run out from the inside of your “flour” well.

    You can experiment with different types of flours until you achieve the cavatelli you like. You can use semolina, bread or even all-purpose flour.  The cavatelli I was grew up with was made with bread or all-purpose flour.

    I will usually add about 1 and 1/2 cups of water to 4 cups of flour. What you’re going for is a soft dough. I find that using a dough scraper facilitates the combining of the flour and the water…until magically…this mess…

    Step by step photos of how to knead together the cavatelli dough.

    Step by step photos of how to knead together the cavatelli dough.

    …develops into one ball of dough. At this stage, it becomes a lot easier to knead. Keep kneading for about ten minutes or so. You know you’re done when you end up with a clean board and clean hands…and just like that, the sticky mess is no more.

    Step by step photos of how the ball of cavatelli dough comes together.

    Wrap the cavatelli dough in cling wrap and place a tea towel over the top. Allow to rest for about one hour at room temperature. This resting period allows the gluten in the dough to relax. As a result, it will be easier to roll out the dough.

    Now we can start shaping the cavatelli!

    Shaping the cavatelli pasta dough 

    Close up photo of the ball of cavatelli dough.

    Uncover the cling wrap and place it on a floured wooden board.

    With a knife or dough scraper, cut your beautiful ball of dough in quarters. Make sure to re-wrap the cavatelli dough that you are not working with to prevent it from drying out.

    Close up photo of the cut up ball of dough on a floured wooden board.

     

    It never ceases to amaze me that with only flour and water, you can make this cavatelli recipe!

    Another thing that never ceases to amaze me is the different variations in which you can shape your cavatelli.

    My mom (and grandmother) would roll out the one large piece of dough (on their wooden board measuring 3 x 5 feet) and wrap it around the rolling pin (which would measure 4 feet to keep in line with the board, of course).

    We are talking about mass production here… I wrapped up my little quarter piece of dough just to show you how they did it.

    Step by step photo of rolled out cavatelli dough on a wooden board.

    And so this pasta dough would be rolled and stretched.

    No pasta rollers back then…everything was done manually. Since we are not working with industrial measurements, I will just roll out my dough to about 1/8 -1/4 of an inch thick. (There are some families that roll their piece of dough in a log and cut off pieces that way).

    Feel free to use your pasta roller, if you have one.

    Then you want to cut the dough into 3/4 inch strips. And each strip in 1/4-1/2 inch little pieces. You can really cut them any length you want. There are some families that will form their cavatelli with 2 fingers, some will use a wooden board that has groves in it and drag their pasta up against the board, I have seen some use a knife in order to get a little indentation.

    I was brought up to use the index finger and apply gentle pressure on the dough, dragging it toward you. There should be a slight curl formed. The word cavatelli is derived from the word cavato which means “carved”. Essentially, you are carving the dough.

    An overhead photo of fresh cavatelli on a floured wooden board.

    Sometimes, I will use my dough scraper to cut little pieces of dough and then I use my thumb to make the cavatelli shape.

     You can use one finger, two fingers, a knife, a spoon, or even a grooved wooden board to give your cavatelli a special shape. As they say, “all roads lead to Rome”.

    I would encourage you to try out this recipe, and I guarantee you’ll easily develop your own method of making these cavatelli. 

    It’s important to realize that homemade pasta is rustic looking, that is not mechanically produced, as a result, there will be imperfections. Therein lies the beauty.

    Fresh homemade cavatelli next to a gnocchi board.

    As you are making your cavatelli, place them on a baking sheet that has been dusted with flour in a single layer. The dough is soft and they will stick together if they are not separated, so make sure they don’t touch each other.

    Continue until all the dough has been formed into cavatelli.

    Allow to air dry for at least 30 minutes.

    If using immediately, drop the cavatelli in a large pot of salted boiling water for a few minutes.

    The cavatelli are done when they float to the top. (Try to shake off as much flour as possible before boiling them). Taste to make sure they are al dente.

    If freezing, place the tray of cavatelli in the freezer and once frozen, place in a plastic bag in the freezer.

    These frozen cavatelli will take about 6 minutes to cook, no need to thaw.  Always taste them to make sure they are cooked to your liking.

    Cavatelli with broccoli rabe in a pasta bowl.

    What to serve with homemade cavatelli?

    A simple pasta dish can be made by combining your favorite pasta sauce with this pasta dough recipe. Traditionally, the best sauces for cavatelli recipes are broccoli rabe, broccoli and tomato ricotta. 

    Other sauce pairings include pesto, avocado, roasted red pepper and arrabbiata. 

    Step by step photo tutorial on how to shape cavatelli.

    Recipe origins

    This pasta dough recipe is one that I grew up with. My grandmother and mom would make these gavadeel at least once a month, where it would be combined with ricotta and tomato sauce.  I guess that is why I still enjoy making and eating this pasta. It brings me right back to my childhood, where it was “normal” to make your own pasta and to get the kids involved in the process.

    Shaped cavatelli next to a gnocchi board.

    Making cavatelli truly is a great way to get the younger kids involved in cooking. You would be amazed at how much kids enjoy this simple activity of making cavatelli. Flour and water…the original playdough!

    If ever you have a little bit of time, you can make this easy homemade pasta dough recipe and enjoy simple, rustic casalinga-style cavatelli.

    Fresh made pasta on a wooden board.

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    If this is your first time visiting, welcome! I would love to offer you my FREE weekly e-mail newsletter delivered straight to your inbox. When you subscribe, you will also receive a FREE DOWNLOAD that summarizes my top 10 tips on How to Cook Pasta. You can unsubscribe any time you want.

    Ciao for now,

    Maria

    ★★★★★ If you have made this pasta dough recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    Cavatelli on a wooden board.

    Homemade Cavatelli Pasta Dough Recipe

    Learn how to make this Homemade Cavatelli Pasta Dough Recipe & enjoy simple, rustic casalinga-style pasta with your favorite sauce.
    4.97 from 26 votes
    Print Save RecipeSaved! Pin Rate
    Course: Main
    Cuisine: Italian
    Prep Time: 3 hours
    Cook Time: 5 minutes
    Total Time: 3 hours 5 minutes
    Servings: 6 servings
    Calories: 303kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    Ingredients

    • 4 cups all-purpose flour sifted
    • 1½ cups water room temperature
    • 1 teaspoon salt
    • extra flour for rolling

    Instructions

    • Place the sifted flour on a wooden board and make a well in the center.
    • Add the water and the salt in the center of the well.
    • With a fork, start incorporating the flour and the water until you get a thick batter. Pull in the flour from the bottom of the well.
    • With the help of a dough scraper, incorporate the rest of the flour (it may appear to you that there isn't enough water...just keep kneading...magically everything comes together).
    • Knead for about 8-10 minutes or until dough is smooth and elastic. If the dough feels sticky, add a little bit of flour. If, on the other hand, the dough feels dry, sprinkle a few drops of water over the dough and continue kneading.
    • Wrap dough in cling wrap and let it rest for about one hour at room temperature (I will usually place a tea towel over the top).
    • Cut the dough into 4 pieces.
    • Roll out each piece of dough to approximately ¼  inch thick.  Make sure your board and rolling pin are floured.
    • Cut the into ¾ - 1 inch strips.
    • Cut each strip into 1/4 - 1/2 inch rectangular pieces.
    • Using the index finger, apply a gentle pressure on the dough, dragging it toward you. There should be a slight curl that forms.
    • Place cavatelli on large baking sheets that have been dusted with flour. Place the cavatelli in a single layer and not touching one another.
    • Continue until all the dough has been formed into cavatelli.
    • Allow to air dry for at least 30 minutes.
    • If using immediately, drop in a large pot of salted boiling water for a few minutes. The cavatelli are done when they float to the top. (Try to shake off as much as the flour as possible before boiling them). Taste to make sure they are cooked to your liking.
    • If freezing, place the tray of cavatelli in the freezer and once frozen, place in plastic bag in the freezer. Can be cooked frozen. (Should take 6-8 minutes to cook. Once they rise to the top, they should be done. Taste to make sure they are cookedto your liking).
    • Serve with your favorite sauce.
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Video

    Notes

    You can substitute the all-purpose flour with bread flour, or a mixture of the two. You can also replace up to half of the all purpose flour with semolina flour.
    Cavatelli can be stored in the freezer for up to 6 months.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 303kcal | Carbohydrates: 63g | Protein: 8g | Sodium: 392mg | Potassium: 89mg | Fiber: 2g | Calcium: 14mg | Iron: 3.9mg
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    Filed Under: How to, Pasta, Vegetarian

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Cindy

      June 20, 2020 at 1:29 am

      5 stars
      My grandparents made this exactly like your recipe. Board and all. My job was to use my two little girl fingers to roll it. They called it gnocchi She was from Naples and he was from Rome.

      Reply
      • Maria

        June 22, 2020 at 6:10 am

        Thanks so much for sharing Cindy. So many wonderful memories…

        Reply
    2. Connie

      May 11, 2020 at 2:57 pm

      5 stars
      This is the way my mom made cavatelli! I was always in the kitchen helping when l was a child. We rolled them on a fork. I was always told the name cavatelli derived from “cava” meaning “cave”, the indentation you make in them, and that the purpose of the “cave” was to help cook them through. At any rate, l was very happy to find your recipe because l never got my mother’s because she didn’t measure anything! Haha! Thank you!

      Reply
      • Maria

        May 11, 2020 at 7:45 pm

        Thanks so much for sharing Connie. It was the same for my mom and nonna… I managed to document a couple of recipes… it’s a slow process but so worth it!

        Reply
        • Maureen

          May 26, 2021 at 8:17 pm

          5 stars
          I had these as a child, and now that I’ve retired I have the time to cook. I thought I’d try this recipe at my first attempt at making pasta and it turned out AWESOME. Just like my mom made. It’s labor-intensive but so easy. Definitely a keeper!

        • Maria

          May 26, 2021 at 8:23 pm

          How wonderful Maureen! Thanks so much for taking the time to share. I am absolutely thrilled to read this!

    3. JANICE

      May 09, 2020 at 8:24 pm

      5 stars
      You know it, I love them grew up with them. And still love them today.

      Reply
      • Maria

        May 09, 2020 at 9:33 pm

        Thanks so much Janice! I agree, such a great pasta!

        Reply
    4. Donna Mammano

      May 03, 2020 at 11:39 am

      5 stars
      I love this recipe! Simple and delicious.

      Reply
      • Maria

        May 03, 2020 at 12:42 pm

        Thanks so much Donna!

        Reply
    5. Caroline Pustowka

      May 02, 2020 at 10:38 am

      5 stars
      I don’t usually comment on recipes – but this is excellent and easy. I used a sushi roller and a teaspoon to form the pasta and for the indentations, and it looks like restaurant quality pasta. It is always a hit in our house. I serve it with a wild boar bolognese and there is rarely leftovers. Thanks so much for posting it.

      Reply
      • Maria

        May 02, 2020 at 5:28 pm

        Thanks so much for taking the time to share Caroline.

        Reply
    6. Sara

      April 23, 2020 at 7:33 pm

      Awesome ‘gavatell’ recipe!!! so easy and all of them are so unique. I’ve had homemade Cavs before in various Italian restaurants in Cleveland, this recipe was terrific!

      Reply
      • Maria

        April 23, 2020 at 8:29 pm

        Thanks so much Sara!

        Reply
    7. Katherine Rochelle

      April 20, 2020 at 8:12 pm

      So good and easy enough for a first timer!! Thank thank youuuuu

      Reply
      • Maria

        April 21, 2020 at 7:50 am

        Amazing Katherine! Thanks for sharing!

        Reply
    8. Lucy

      April 12, 2020 at 8:16 pm

      This recipe was absolutely perfect. I love all of your comments — you’re right: the beauty is in the imperfection. Thank you so much for sharing!!! They came out great! It was a perfect Easter meal.

      Reply
      • Maria

        April 12, 2020 at 10:10 pm

        Thanks Lucy!

        Reply
    9. Holly

      April 12, 2020 at 4:32 pm

      Making this today. Thanks for.the recipe

      Reply
      • Maria

        April 12, 2020 at 10:11 pm

        My pleasure Holly!

        Reply
    10. Rosemary D Warren

      April 11, 2020 at 12:02 pm

      5 stars
      I can’t wait to make this recipe. I have many but I am excited about this one. I watched the video, it was great

      Reply
      • Maria

        April 11, 2020 at 4:59 pm

        Thanks so much Rosemary!

        Reply
      • Claudia

        May 10, 2020 at 7:14 pm

        5 stars
        We made the cavatelli recipe today for Mother’s Day, while at home due to COVID 19. We also made a batch of homemade gnocchi. I cook all the time but it was my first time making fresh pasta. We are a family of four and I had my husband and two grown sons helping. We used a cavatelli pasta maker which I inherited from my mother-in-law. But we made half of them by hand on the back of a fork. They all came out awesome and tasted delicious. It’s a memory I will cherish now that my boys are getting ready to move out on their own. Great recipe, I will definitely make again.

        Reply
        • Maria

          May 10, 2020 at 9:31 pm

          Love this Claudia! Thanks so much for sharing!

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