Best Homemade Cavatelli Recipes

Homemade Cavatelli Pasta image

Provided by Bernadette

Time 1h40m

Yield 4

Number Of Ingredients 3

2 ¼ cups durum wheat semolina flour (such as Bob's Red Mill®)
1 pinch salt
1 cup water, or as needed, at room temperature

Steps:

Mix semolina flour and salt in a large bowl or on a marble work surface. Make a well in the center.
Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using. If you are using the cavatelli within a few hours or the following day, wrap in plastic wrap and chill in the refrigerator.
Work with one portion of the dough at a time, keeping the remaining dough covered to keep it from drying out. Dust a work surface with semolina flour; roll out the dough to make a rope, about 1/3 inch thick.
Cut off little 1/3-inch-thick pieces. Press and gently drag the small piece of dough towards you with your index and middle finger. The two sides will curl inwards, leaving hollow spaces.
Proceed the same way with the rest of the dough. Transfer cavatelli to a floured surface and sprinkle with more semolina flour. Do not overlap cavatelli or they will stick together. Let dry for about 30 minutes before cooking.

Nutrition Facts : Calories 338.2 calories, Carbohydrate 68.4 g, Fat 1 g, Fiber 3.7 g, Protein 11.9 g, SaturatedFat 0.1 g, Sodium 41.5 mg, Sugar 1.7 g

Homemade Cavatelli image

Provided by Martha Stewart

Time 1h10m

Number Of Ingredients 4

1 cup plus 2 tablespoons durum semolina flour, plus more for baking sheets
3/4 cup all-purpose flour
1/2 teaspoon coarse salt
2 teaspoons extra-virgin olive oil

Steps:

Mix together flours and salt on a clean surface, make a well in center, and gradually add 1/2 cup water and oil, working flours into center until a dough forms. (If dough is too dry, add more water, 1 tablespoon at a time.) Knead dough until smooth and it springs back when gently pressed, about 5 minutes. Wrap in plastic.
Sprinkle 2 rimmed baking sheets with semolina flour. Divide dough into 8 pieces; keep covered with plastic wrap. Roll one piece at a time into a long rope, about 1/3 inch in diameter, then cut rope into 1/3-inch-long pieces. Using tips of index and middle fingers, firmly press each piece and pull dough toward you so it lengthens slightly and forms a curl in the middle. Transfer pieces to baking sheets. Repeat with remaining dough.
Cavatelli can be refrigerated, covered, up to 4 hours. (Or freeze on sheet; once firm, transfer to a resealable bag and freeze up to 3 months. There's no need to thaw before cooking.)

Homemade Cavatelli with

Provided by Michael Symon : Food Network

Categories main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 12

3 cups all-purpose flour, plus more for dusting and kneading
16 ounces whole-milk ricotta
3 large eggs
Kosher salt
Semolina, for dusting
2 cups leftover tomato sauce from Grandma's Pizza day or any pureed tomato sauce
1 1/2 cups leftover pulled chicken from Grilled Chicken Piccata day or any pulled cooked chicken
4 ounces Parmesan, grated
4 tablespoons butter, cut into pieces
1 cup fresh basil, torn
Olive oil, for serving
Freshly cracked pepper

Steps:

For the cavatelli: Add the flour to a large bowl and set aside. In a medium bowl, stir together the ricotta, eggs and 1/2 teaspoon salt. Stir the ricotta mixture into the flour.
Transfer the mixture to a floured work surface and, using your hands, gently bring the ingredients together to form a dough. Knead the dough together, adding additional flour as necessary, until the dough is firm and not sticky. Tightly wrap the dough with plastic wrap and allow to rest in the refrigerator for at least 1 hour and up to overnight.
On a lightly floured surface, cut the dough into 6 pieces, then roll the pieces into ropes about 1/4 inch in diameter. Cut the ropes into 1/2-inch pieces. Using your thumb or the dull side of a butter knife, press on each piece of dough and pull across the length of it. Continue until all the pasta dough is used. Transfer the pieces to a baking sheet dusted with semolina.
For the sauce: Warm the tomato sauce with the pulled chicken in a saucepan over medium heat.
Bring a large pot of water to a boil and salt liberally. Drop in the cavatelli, give them a gentle stir and boil until they begin to float, 3 to 4 minutes.
Transfer the cavatelli to the sauce along with 3/4 cup of the pasta cooking water. Stir until the pasta is thoroughly combined with the sauce. Remove from the heat and stir in the Parmesan, butter and basil, Serve with olive oil and cracked black pepper.

Authentic Homemade Cavatelli image

Provided by Annamaria Settanni McDonald @ArtByASM

Categories Pasta

Number Of Ingredients 5

16 ounce(s) whole milk ricotta
2 - eggs
- pinch of salt
2 1/2 cup(s) all purpose flour
- extra flour to coat surface to roll noodles

Steps:

Put 2 1/2 cups of the flour into a bowl and make a well in the middle.
Add 2 eggs and the ricotta cheese and incorporate the flour into the eggs and cheese.
Knead the dough until a soft not sticky dough is formed.
Cover the dough in plastic wrap and let rest for at least 30 minutes or overnight.
Roll out on board using more flour not to stick, and make long ropes. Cut into one inch piece. Onto floured board with index finger and middle finger roll each piece towards you to get the roll of that thin center cavatelli.
To cook, boil lightly salted water in a pan and place cavatelli in boiling water. Cavatelli is cooked when they float to the top.
To freeze, lightly flour noodles and place on cookie sheet and place in freezer until noodles are frozen. Place noodles in freezer bag and store until ready to use. When cooked, serve with your favorite sauce, in this picture I made a Chicken Broccoli Alfredo Sauce.