Cavatelli are a traditional Southern Italian fresh pasta made with durum wheat semolina and water, without eggs. With just a few simple ingredients and a little practice, you can easily make them at home by hand.
Cavatelli are especially associated with Molise, although they are also traditional in Puglia, Basilicata, and other areas of Southern Italy. Their name comes from the Italian verb cavare, meaning “to hollow out.” Each small piece of dough is pressed and dragged with the fingers to create the characteristic curved shape and hollow center.
This shape is not only beautiful but also practical: the rough surface and indentation help cavatelli hold onto sauces exceptionally well. They are delicious with everything from a simple tomato sauce to hearty meat ragù, vegetable sauces, and seafood.
Homemade cavatelli are perfect for a Sunday family lunch and are a wonderful example of the simplicity of traditional Italian pasta making.
In this recipe, I'll show you how to make homemade cavatelli step by step, with all the tips you need to shape them correctly and get the perfect texture.
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Ingredients
Prep Time: 50 Min | Resting Time: 30 Min | Cook Time: 5 Min | Servings: 4
Makes about 600 g (1.3 lb) of fresh cavatelli
- 400 g (about 2 ½ cups) finely ground durum wheat semolina flour (semola rimacinata)
- 240 g (1 cup / 240 ml) water, at room temperature
- ⅓ teaspoon fine salt
Semolina flour: For the best texture, use finely ground durum wheat semolina, known in Italy as semola rimacinata di grano duro. It's finer than regular coarse semolina and is ideal for homemade pasta such as cavatelli, orecchiette, and other Southern Italian pasta shapes.
Tools for Making Cavatelli at Home
You don't need any special equipment to make cavatelli at home. Traditionally, they are shaped simply by hand.
- Large mixing bowl: for combining the semolina flour, water, and salt.
- Dough scraper or sharp knife: for dividing the dough and cutting the ropes into small pieces.
- Wooden cutting board or clean work surface: ideal for kneading and shaping the cavatelli.
- Large tray or baking sheet: for arranging the shaped cavatelli before cooking. Dust it with semolina flour to prevent sticking.
- Plastic wrap or clean kitchen towel: to keep the dough covered while it rests and while you shape the pasta.
- Cavatelli board or gnocchi board (optional): cavatelli can be shaped perfectly well with your fingers, but a ridged wooden board can be used if you want to give the pasta a more textured surface.
How to Make Homemade Cavatelli Pasta
Make the Dough
Step 1) - Place the semolina flour in a large bowl. Pour the water a little at a time and add the salt, mixing with a fork.
Step 2) - Continue adding the water gradually while stirring, until the flour begins to come together and a rough dough forms. Transfer the dough to a work surface and knead it by hand for about 5 minutes, or until smooth and uniform
Step 3) - Shape the dough into a ball and wrap it in plastic wrap. Let it rest at room temperature for 30 minutes.
If your kitchen is particularly warm, you can let the dough rest in the refrigerator instead.
After the resting time, unwrap the dough and place it on a work surface lightly dusted with semolina flour.
Using a dough scraper or a sharp knife, divide the dough into smaller portions. Keep the portions you are not working with covered so they do not dry out.
Shape the Cavatelli
Step 4) - Roll each portion under your hands to form a long rope about ⅜ inch (1 cm) thick.
Cut each rope into pieces about ⅜ inch (1 cm) long.
Step 5) - Now shape the cavatelli. Place your thumb in the center of one piece of dough, press down gently, and drag it toward you across the work surface. The dough will curl around itself, creating the characteristic hollow center.
Step 6) - As the cavatelli are ready, arrange them in a single layer on a tray or cutting board generously dusted with semolina flour. Keep them slightly apart so they do not stick together. The cavatelli are now ready to cook or store.
How to Cook Homemade Cavatelli
Bring a large pot of salted water to a boil. Add the fresh cavatelli and cook for about 4 to 5 minutes, depending on their size and thickness.
The cavatelli will begin to rise to the surface as they cook, but don't rely on this alone to determine whether they're ready. Taste one: it should be tender but still pleasantly firm.
Drain the cavatelli and toss them immediately with your favorite sauce. I served them with a hearty Italian sausage ragù and grated Pecorino cheese.
For more tips on cooking times, salting the water, and handling homemade pasta, see our complete guide on how to cook fresh pasta.
Storage
At Room Temperature
If you plan to cook the cavatelli the same day, arrange them in a single layer on a tray generously dusted with semolina flour. Leave them at room temperature for 1 to 2 hours, making sure they don't overlap or stick together.
In the Refrigerator
Uncooked cavatelli can be stored in the refrigerator for about 1 day. Arrange them in a single layer on a semolina-dusted tray or place them in an airtight container, separating layers with parchment paper and a little semolina.
Make sure the cavatelli are fairly dry before covering them, as excess moisture can make them sticky.
In the Freezer
Freezing is the best option if you want to keep homemade cavatelli for longer. Arrange the uncooked cavatelli in a single layer on a semolina-dusted tray, making sure they don't touch.
Freeze for about 1 to 2 hours, until firm, then transfer them to a freezer bag or airtight container. They will keep well for about 1 month.
Cook frozen cavatelli directly in boiling salted water without thawing them first. They may need an extra minute or two of cooking time.
How to Store Cooked Cavatelli
Cooked cavatelli are best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat them gently in a skillet with their sauce and, if necessary, add a small splash of water to loosen it.
I don't recommend freezing cooked cavatelli, as their texture can become too soft after thawing and reheating. It's much better to freeze them uncooked and cook them straight from frozen.
Tips for Perfect Homemade Cavatelli
Get the Dough Consistency Right
The dough should be firm, smooth, and pliable, but not sticky. Different brands of semolina flour absorb water differently, so add the water gradually.
If the dough feels too dry and crumbly after a few minutes of kneading, add a very small amount of water at a time. If it feels sticky, dust the work surface with a little semolina and continue kneading.
Avoid adding too much extra flour, as this can make the cavatelli tough.
Don't Skip the Resting Time
Letting the dough rest for 30 minutes makes it easier to roll and shape. During this time, the semolina absorbs the water more evenly and the dough becomes more relaxed and elastic.
Keep it wrapped while it rests so the surface doesn't dry out.
Keep the Dough Covered While You Work
Once you divide the dough into portions, work with one piece at a time and keep the remaining dough covered with plastic wrap or a clean kitchen towel.
Semolina dough dries quickly, and a dry surface makes the cavatelli harder to shape.
Make the Cavatelli the Same Size
Try to roll the dough ropes to an even thickness and cut them into pieces of roughly the same size.
This isn't just for appearance: evenly sized cavatelli will cook at the same rate.
Use Just Enough Semolina
Dust the work surface and tray lightly with semolina to prevent sticking, but don't use too much while shaping the pasta.
If the pieces are heavily coated in flour, they may slide across the work surface instead of curling properly when you press and drag them.
Don't Press Too Hard
When shaping the cavatelli, use gentle but firm pressure with your thumb. You want to create a hollow center without flattening the pasta completely.
After a few attempts, you'll quickly get a feel for the right amount of pressure. And don't worry if every cavatello isn't identical—slight irregularities are part of the charm of homemade pasta.
Let Them Dry Briefly Before Cooking
Once shaped, leave the cavatelli on a semolina-dusted tray while you finish the rest of the batch. A short rest helps the surface dry slightly and reduces the risk of the pasta sticking together when it goes into the pot.
How to Serve Cavatelli Pasta
Homemade cavatelli are perfect with both simple and hearty sauces. Their hollow center and slightly rough surface help capture the sauce, making every bite flavorful.
For a simple everyday dish, serve them with a classic fresh tomato sauce, extra virgin olive oil, and freshly grated Pecorino Romano or Parmigiano Reggiano.
For a richer Sunday meal, cavatelli are also excellent with sausage ragù, meat sauces, or other slow-cooked ragù.
In Southern Italy, cavatelli are traditionally paired with many different ingredients, from vegetables and legumes to rich meat sauces.
More Homemade Semolina Pasta Recipes
If you enjoy making cavatelli from scratch, try these other traditional Italian pasta shapes made with durum wheat semolina and water:
- Homemade Orecchiette – Traditional pasta from Puglia, shaped by hand into their characteristic “little ear” shape.
- Homemade Malloreddus – Sardinian semolina pasta with a ridged surface, also known as gnocchetti sardi.
- Homemade Trofie – A traditional Ligurian pasta with a distinctive twisted shape, perfect with pesto.
Recipe Card
Homemade Cavatelli Pasta Recipe
Ingredients
- 400 g semolina flour about 2 ½ cups finely ground durum wheat semolina flour (semola rimacinata)
- 240 g water 1 cup, at room temperature
- ⅓ teaspoon salt fine
Instructions
Make the Dough
- Place the semolina flour in a large bowl. Pour the water a little at a time and add the salt, mixing with a fork.
- Continue adding the water gradually while stirring, until the flour begins to come together and a rough dough forms. Transfer the dough to a work surface and knead it by hand for about 5 minutes, or until smooth and uniform
- Shape the dough into a ball and wrap it in plastic wrap. Let it rest at room temperature for 30 minutes. If your kitchen is particularly warm, you can let the dough rest in the refrigerator instead.
- After the resting time, unwrap the dough and place it on a work surface lightly dusted with semolina flour.Using a dough scraper or a sharp knife, divide the dough into smaller portions. Keep the portions you are not working with covered so they do not dry out.
Shape the Cavatelli
- Roll each portion under your hands to form a long rope about ⅜ inch (1 cm) thick.
- Cut each rope into pieces about ⅜ inch (1 cm) long.
- Now shape the cavatelli. Place your thumb in the center of one piece of dough, press down gently, and drag it toward you across the work surface. The dough will curl around itself, creating the characteristic hollow center.
- As the cavatelli are ready, arrange them in a single layer on a tray or cutting board generously dusted with semolina flour. Keep them slightly apart so they do not stick together. The cavatelli are now ready to cook or store.
How to Cook Homemade Cavatelli
- Bring a large pot of salted water to a boil. Add the fresh cavatelli and cook for about 4 to 5 minutes, depending on their size and thickness.
- The cavatelli will begin to rise to the surface as they cook, but don't rely on this alone to determine whether they're ready. Taste one: it should be tender but still pleasantly firm.
- Drain the cavatelli and toss them immediately with your favorite sauce. I served them with a hearty Italian sausage ragù and grated Pecorino cheese.
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