Cavatelli Recipe
Every pasta entrée starts with Cavatelli noodles, homemade sauces, and layered with generous toppings.
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Ingredients
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Cavatelli (fresh pasta dough)
Tomato-Basil Sauce
Toppings & Finish
Method
Cavatelli (fresh pasta dough)
- 1
Make the dough
In a large bowl combine the semolina flour, all-purpose flour and 1 tsp salt. Stir to mix. Create a well in the center and add 1 cup water and 1 tablespoon olive oil. Using a fork, slowly incorporate flour into the liquid until a shaggy dough forms.
- 2
Knead and rest
Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If dough is sticky, add up to 1–2 tablespoons additional flour. Form into a ball, wrap in plastic, and let rest at room temperature for 30 minutes.
- 3
Shape cavatelli
Divide dough into 4 pieces. Roll each piece into a 3/4-inch diameter rope. Using a bench scraper or knife, cut ropes into 3/4-inch pieces. To form cavatelli, press each piece with your thumb or a ridged board while dragging to create a hollow (or roll over a gnocchi board). Place formed cavatelli on a floured tray and cover lightly to prevent drying. Repeat with remaining dough.
- 4
Cook fresh cavatelli
Bring a large pot of salted water to a rapid boil. Add cavatelli in batches (do not overcrowd). Fresh cavatelli cook quickly—4 to 5 minutes or until they float and are tender. Use a slotted spoon to transfer to a colander and reserve 1 cup of pasta cooking water.
Tomato-Basil Sauce
- 5
- 6
Build the sauce
Stir in the tomato paste and cook 1 minute to remove raw flavor. Add the crushed tomatoes, 1/2 teaspoon sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a gentle simmer, reduce heat to low, and cook, uncovered, for 15–20 minutes, stirring occasionally, until slightly thickened.
- 7
Finish with basil
Remove from heat and stir in the torn basil leaves and adjust seasoning to taste. If sauce is too thick for tossing, add up to 1/2 cup reserved pasta cooking water to loosen.
Toppings & Finish
- 8
Toss pasta with sauce
Return a portion of the sauce to the wide sauté pan over low heat. Add the cooked cavatelli and toss gently to coat, adding reserved pasta water a few tablespoons at a time to achieve a silky sauce that clings to the pasta. Taste and adjust salt and pepper.
- 9
Plate and top
Divide the sauced cavatelli among 4 plates (servings). Dollop fresh ricotta over each portion (about 1/4 cup per plate) or distribute as preferred. Sprinkle grated Parmesan evenly, finish with chiffonade basil, a drizzle of extra-virgin olive oil, and a pinch of salt and black pepper.
- 10
Serve
Serve immediately while hot. Leftover sauce can be refrigerated for up to 3 days; fresh cavatelli are best eaten same day.