Cavatelli Recipe

Make the dough

In a large mixing bowl, whisk together 2 cups semolina flour, 1 cup all-purpose flour and 1 teaspoon fine sea salt so they're evenly combined.

Make a well in the center of the flour mixture and add 1 cup warm water and 1 tablespoon olive oil. Using a fork or your fingers, gradually incorporate the flour into the liquid until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is too sticky, dust with a little extra all-purpose flour (up to 2 tablespoons); if too dry, add warm water 1 teaspoon at a time.

Shape the dough into a ball, wrap tightly in plastic wrap or place in a covered bowl, and let rest at room temperature for 20–30 minutes. Resting relaxes the gluten and makes shaping easier.

Form cavatelli

Divide the rested dough into 4 equal pieces. Working with one piece at a time and keeping the others covered, roll each piece into a rope about 3/4 inch (2 cm) in diameter. Using a bench scraper or knife, cut the rope into 3/4–1 inch (2–2.5 cm) pieces.

To shape each piece: place a cut piece on a lightly floured board, press with your thumb or the back of a small knife and drag toward you to create a hollow groove, or roll the piece along a gnocchi board with your thumb to form the characteristic ridged shell. Place shaped cavatelli on a lightly floured tray in a single layer until ready to cook.

If not cooking immediately, dust cavatelli with a little semolina and let dry for 30 minutes, then store in an airtight container in the refrigerator for up to 24 hours or freeze on a tray for 1 hour before transferring to a bag for up to 1 month.

Bring 6 cups water to a rolling boil in a large pot. Add 1 tablespoon coarse kosher salt. Keep at a gentle boil for cooking pasta later.

Prepare sauce

While water heats, melt 6 tablespoons unsalted butter with 1 tablespoon olive oil in a wide skillet over medium-low heat. The oil helps keep the butter from burning.

Add 4 thinly sliced garlic cloves and cook gently for 1–2 minutes, stirring, until garlic is fragrant and just turning pale golden (do not brown). Add 1 teaspoon red pepper flakes and the sage leaves and cook for another 30–45 seconds until sage crisps and becomes fragrant.

Remove skillet from heat and keep warm. Season with 1 teaspoon freshly ground black pepper and 1 teaspoon coarse kosher salt. You will finish seasoning after adding pasta and cooking water.

Cook the cavatelli: when the water is boiling, drop the shaped cavatelli into the pot in batches (avoid overcrowding). Fresh cavatelli will cook quickly — about 2–4 minutes depending on size. Stir gently to keep pieces from sticking.

Test for doneness: they are ready when they float and have a tender but slightly firm bite. Use a slotted spoon or spider to transfer cooked cavatelli directly into the skillet with the garlic-butter sauce.

Reserve 1 cup of the pasta cooking water before draining the final batch. Add 1/4 cup of reserved cooking water to the skillet with the first batch, tossing to emulsify the butter into a silky sauce and coat the pasta. Add more reserved water as needed (up to 3/4 cup total) to reach desired sauciness.

Add 3 tablespoons freshly grated Parmigiano-Reggiano to the skillet and toss vigorously for 30–45 seconds so the cheese melts into the sauce and helps bind it. Taste and adjust seasoning with additional salt or pepper if needed.

Serve immediately: divide cavatelli among warmed plates, garnish with extra 2 tablespoons Parmigiano-Reggiano and a few additional crisped sage leaves if desired.

Leftovers: refrigerate in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of water or reserved pasta water to loosen the sauce.