Make homemade Whole Wheat Cavatelli from scratch with this easy and healthy pasta dough recipe. You only need a few ingredients, like, whole wheat and all-purpose flour, water, and salt, to create cavatelli right in the comfort of your home.
Like this semolina cavatelli pasta dough recipe, enjoy them the day you make them or freeze them for later.
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Introduction
Cavatelli is a small, shell-shaped pasta commonly found in southern Italian cuisine.
It is traditionally made with semolina flour, and sometimes with ricotta and eggs like in this recipe for ricotta cavatelli.
Today we are creating a homemade cavatelli with whole wheat flour for a healthier variation with a nutty flavor.
While this pasta shape is readily available at most grocery stores, making your own from scratch is an excellent way to elevate your pasta game and impress your dinner guests.
Homemade pasta, whether making lasagna sheets, filled pasta like ravioli, hand-cut pasta like fettuccine, or hand-shaped pasta like orecchiette or garganelli has a unique taste and texture unmatched by store-bought pasta.
The best part is that making it from scratch with whole wheat flour is an easy process that requires a small investment of time.
More reasons to love this recipe
It’s easy to make: Making homemade pasta may seem intimidating initially, but making cavatelli is simple and requires only a few basic ingredients and tools.
It’s customizable: Homemade pasta allows you to customize the flavor and texture of the pasta to your liking. You can experiment with different proportions of whole wheat flour to all-purpose flour. You can add herbs or spices to the dough, like Italian parsley, basil, and tarragon.
It’s cost-effective: Making your pasta can save you money in the long run, especially if you buy your ingredients in bulk.
It’s delicious: Homemade whole wheat pasta has a unique flavor and texture that is hard to replicate with store-bought pasta. The whole wheat flour gives the cavatelli a nutty, slightly sweet flavor that pairs well with various sauces and toppings.
Ingredients
To make homemade whole-wheat cavatelli, you will need the following ingredients:
- Whole wheat flour
- All-purpose flour
- Water
- Salt
Each ingredient plays a crucial role in creating the perfect pasta dough.
Whole wheat flour adds a nutty flavor with a chewy texture, while warm water and Kosher salt hydrate and flavor the dough. Adding a small amount of all-purpose flour helps the dough hold together, as the germ’s protein in the whole wheat flour doesn’t form gluten. [source]
Equipment
Here is what you need:
- Food processor or large bowl
- Clean work surface
- Dough or pastry scraper
- Cavatelli or gnocchi board (optional)
Having the right tools makes the pasta-making process much more manageable.
I find that mixing the flour in a food processor gives you the most consistent dough. A clean work surface is necessary for kneading and shaping the dough.
If you have one, a dough or pastry scraper is great for cutting the pasta. Otherwise, you can use a knife. A cavatelli board may help you shape it more easily, but this is an optional gadget.
Making the dough
Once you have all your ingredients and equipment ready, making homemade whole-wheat cavatelli is simple.
Step 1: In a food processor or large bowl, combine 1½ cups whole wheat flour (234 grams) with ½ cup all-purpose flour (71 grams) and ½ teaspoon salt. Pulse 5-8 times or stir to combine the ingredients.
Step 2: Add ⅔ cup of warm water while pulsing or stirring until the mixture forms a soft dough. You may need to adjust the water added depending on how humid it is.
Step 3: Transfer the dough to a lightly floured work surface and knead for 8-10 minutes. The texture should be smooth and elastic.
Step 4: Cover the dough with plastic wrap or a damp kitchen towel and let it rest for at least 30 minutes before shaping it into cavatelli.
Shaping the cavatelli dough
Step 1: Cut off a small piece of dough. Roll the dough piece back and forth with your hands to create a log shape. Shape into a thin log that is ⅜- ½ inch thick, approximately the size of your pinkie finger.
Step 2: Use a sharp knife, bench scraper, or dough cutter to slice the log into pieces that are ¼ inch wide. Once the cavatelli is cut, they should measure approximately ¼ inch on the short side and ½ inch on the long side. Turn them so that the half-inch side is in front of you.
Step 3: Using the tips of your index and middle finger, press each piece of dough onto the cavatelli board (if using) or a flat surface, rolling it slightly and stretching it toward you to create a shell-like shape with ridges.
Use a light dusting of flour only if you find the dough sticking to your work surface.
Watch the video, located in the recipe card section, to see how to shape them.
Drying the cavatelli
After shaping the cavatelli, it is important to let them dry for a minimum of 30 minutes before storing or cooking. To dry them, spread the cavatelli, without touching one another, in a single layer on a baking sheet covered with a tea towel lightly dusted with flour.
Cooking the cavatelli
Step 1: Bring a large pot of salted water to a boil. Use about one tablespoon of salt per quart of water. For more tips on how to cook any pasta, refer to this article on How to Cook Pasta.
Step 2: Add the cavatelli to the boiling water and cook for 2-5 minutes or until they float to the surface. Always taste for doneness.
Step 3: Drain the pasta and serve immediately with your favorite sauce or toppings.
Tips
- If you have one, use a kitchen scale to measure the flour and water accurately. This helps ensure consistent results each time you make the pasta.
- Don’t worry about each piece of pasta looking slightly different, as the imperfections add to the rustic nature of this Italian dish.
- Keep any unused dough covered with a damp kitchen towel or plastic wrap. This helps prevent the dough from drying out,
- Knead the dough until it’s smooth and elastic. This helps ensure that the pasta will hold its shape when cooked.
FAQ
Kneading is an essential part of making pasta dough. Use the heel of your hand to push the dough away from you, then fold it back over itself and repeat. Knead until the dough is smooth and elastic.
To freeze, place the whole wheat pasta on a baking sheet without touching each other and freeze for a few hours. Then transfer them to a freezer bag and store them in your freezer. Use within one month.
Try these delicious pasta combinations!
Looking for new ways to enjoy whole wheat cavatelli?
This versatile pasta is perfect for any occasion and can be paired with various sauces and sides. From marinara sauce to ricotta pasta sauce, whole wheat cavatelli opens the door to a world of flavor possibilities. For more serving suggestions, refer to this article on Cavatelli Pasta Recipes.
Beans and Greens Recipe
Combine whole wheat cavatelli pasta with Italian Beans and Greens for a hearty meal.
Recipe origins
It all started when my daughter asked me if I had a whole wheat cavatelli pasta dough recipe.
As I previously mentioned, I have my Nonna’s semolina cavatelli and a ricotta and egg variation, but I did not have a written recipe for a healthier cavatelli pasta dough.
After researching and testing different ratios of whole wheat flour to all-purpose flour, we are thrilled and excited to share our results with all of you.
As we sat down to enjoy our homemade whole wheat cavatelli, I couldn’t help but feel grateful to my daughter for her curiosity and passion for cooking.
Moments like these remind me of the joy of sharing food and learning new skills in the kitchen.
I hope you get a chance to try it!
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.
Ciao for now,
Maria
★★★★★ If you have made this whole wheat pasta dough, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Whole Wheat Cavatelli Pasta Dough
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Ingredients
- 234 grams whole wheat flour 1½ cups
- 71 grams all-purpose flour ½ cup
- ½ teaspoon Kosher salt 3 grams
- 158 grams warm water ⅔ of a cup
- extra flour for rolling
Instructions
- In a food processor or large bowl, combine the whole wheat flour with the all-purpose flour and salt.
- Pulse 5-8 times or stir to combine the ingredients.
- Add the warm water while pulsing or stirring until the mixture forms a soft dough. You may need to adjust the water added depending on how humid it is.
- Transfer the dough to a lightly floured work surface.
- Knead for about 8-10 minutes or until the 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.
- Cover the dough with plastic wrap or a damp kitchen towel and let it rest for at least 30 minutes before shaping it into cavatelli.
Shaping the dough:
- Cut off a small piece of dough. Roll the dough piece back and forth with your hands to create a log shape. Shape into a thin log that is ⅜- ½ inch thick, approximately the size of your pinkie finger.
- Use a sharp knife, bench scraper, or dough cutter to slice the log into pieces that are ¼ inch wide.
- Using the tips of your index and middle finger, press each piece of dough onto the cavatelli board or a flat surface, rolling it slightly and stretching it toward you to create a shell-like shape with ridges.
- Continue until all the dough has been formed into cavatelli.
- After shaping the cavatelli, it is important to let them dry for a minimum of 30 minutes before storing or cooking. To dry them, spread the cavatelli, without touching one another, in a single layer on a baking sheet covered with a tea towel lightly dusted with flour.
Cooking the cavatelli:
- Bring a large pot of salted water to a boil. Use about one tablespoon of salt per quart of water.
- Add the cavatelli to the boiling water and cook for 2-5 minutes or until they float to the surface. Always taste for doneness.
- Drain the pasta and serve immediately with your favorite sauce or toppings.
- If freezing, place the tray of cavatelli in the freezer and once frozen, transfer them to a plastic bag and freeze. Can be cooked frozen. (Should take 4-8 minutes to cook depending on their size. Once they rise to the top, they should be done. Taste to make sure they are cooked to your liking).
- Serve with your favorite tomato sauce or pesto.And if you enjoy ricotta, make this ricotta cavatelli recipe to then relish it in this Italian classic pasta dish of cavatelli and broccoli. Enjoy!
Video
Notes
- If you have one, use a kitchen scale to measure the flour and water accurately. This helps ensure consistent results each time you make the pasta.
- Don’t worry about each piece of pasta looking slightly different, as the imperfections add to the rustic nature of this Italian dish.
- Keep any unused dough covered with a damp kitchen towel or plastic wrap. This helps prevent the dough from drying out,
- Knead the dough until it’s smooth and elastic. This helps ensure that the pasta will hold its shape when cooked.
val
I made these today with a simple Marinara sauce and they were amazing! Love this whole wheat variation. Thanks Maria!
Maria
How wonderful Val! Thanks so much for taking the time to share!