ABOUT THE RECIPE
Homemade cavatelli are a delightfully chewy and rustic pasta shape that pairs perfectly with a variety of sauces, especially basil pesto. Unlike traditional egg pasta, cavatelli are made with just flour and water, giving them a distinct texture that holds onto sauce beautifully. Making them by hand is a fun and rewarding process that brings a true taste of southern Italy to your kitchen.
INGREDIENTS
Ingredients for Fresh Cavatelli
300g semolina flour (or a mix of 200g semolina + 100g all-purpose flour for extra softness)
150ml warm water
1/2 teaspoon salt
For the Basil Pesto
50g fresh basil leaves
50g Parmigiano Reggiano, grated
30g pine nuts
1 garlic clove
100ml extra virgin olive oil
Salt to taste
Tools
large pot for boiling pasta
mixing bowls
Strainer for pasta
bench scraper
gnocchi board (optional) or a fork
saucepan
A Note on Measurements
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
PREPARATION
For the Cavatelli
Make the Dough
On a clean work surface, pour the flour into a mound and create a well in the center. Add the salt and gradually pour in the warm water while using a fork or your fingers to incorporate the flour. Once the dough starts to come together, knead it by hand for about 8–10 minutes until smooth and elastic. If the dough feels too dry, add a teaspoon of water at a time. If too sticky, sprinkle in a little more flour. Wrap in a clean kitchen towel and let it rest at room temperature for 30 minutes.
Shape the Cavatelli
Divide the dough into smaller portions and roll each one into a long rope, about 1 cm (1/3 inch) thick. Cut the rope into small pieces, about 1.5 cm (1/2 inch) long. To form the characteristic shape, press each piece with your thumb and drag it slightly across the work surface or a ridged gnocchi board. This creates a hollow center that helps hold the sauce.
For the Pesto Sauce
Prepare the pesto
In a food processor or mortar and pestle, combine basil, pine nuts, and garlic. Pulse or grind until finely chopped. Slowly drizzle in the olive oil while blending, then add the grated Parmigiano Reggiano. Mix until smooth and creamy. Adjust salt to taste.
Cook the pasta
Bring a large pot of salted water to a rolling boil. Add the cavatelli and cook according to the package instructions, or until they float to the surface if using fresh pasta. Reserve some pasta water before draining.
Combine and serve
In a large mixing bowl, toss the hot cavatelli with the pesto, adding a splash of reserved pasta water to help coat the pasta evenly. Serve immediately with an extra sprinkle of Parmigiano Reggiano.
Team Building & Private Classes
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Ingredients kits available upon request.
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