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Traditional Southern Italian Cavatelli

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Servings 4

Ingredients
  

Cavatelli Dough

  • 2 cups  fine semolina flour (semola rimacinata preferred)
  • ¾–1  cup warm water
  • Pinch of salt (optional)

Cavatelli with Broccoli & Garlic (Cavatelli e Broccoli)

  • 1 lb cavatelli pasta
  • 1 large head broccoli (cut into small florets)
  • 3-4 cloves garlic, sliced
  • ¼–½  tbsp red pepper flakes
  • ⅓ cup extra virgin olive oil
  • salt
  • Freshly grated Pecorino Romano
  • Optional: Italian sausage (sweet or hot)

Instructions
 

How to Make Cavatelli Dough

  • Form the Dough

    Place the semolina flour on a wooden board or in a large bowl. Make a well in the center.
    Slowly add warm water while mixing with a fork or your fingers until a shaggy dough forms.

  • Knead

    Knead for 8–10 minutes until smooth and firm.
    The texture should feel like:
    Firm play-dough
    Smooth but not sticky
    Elastic but not soft
    If too dry → add a few drops of water.If sticky → dust lightly with semolina.

  • Rest

      Cover with plastic wrap or a towel and let rest 20–   30 minutes.
      Resting relaxes the gluten and makes shaping easier.

How to Shape Cavatelli

  • Cut off a portion of dough. Keep the rest covered.
  • Roll into a rope about ½-inch thick.
  • Cut into ½-inch pieces.
  • Using two fingers, press and drag the dough toward you to create the hollow center.
  • You can:
    Leave them smooth (very traditional)
    Use a gnocchi board for ridges
  • Lightly dust with semolina as you work.

How to Cook Fresh Cavatelli

  • Bring a large pot of heavily salted water to a boil.
  • Add pasta and cook:
    4–6 minutes total
    They will float early, but continue cooking until tender
  • Always taste one before draining.
  • An easy, traditional way to serve cavatelli is simple, rustic, and full of flavor — just like it’s done in Southern Italy. Here’s a classic you’ll love 👇

Cavatelli with Broccoli & Garlic (Cavatelli e Broccoli)

  • Boil the pasta
    Bring a large pot of salted water to a boil. Add the broccoli first and cook 3–4 minutes.
    Add the cavatelli to the same pot and cook until al dente. Reserve ½ cup pasta water before draining.
  • Sauté the garlic
    In a large skillet, heat olive oil over medium-low. Add sliced garlic and red pepper flakes. Cook until fragrant and lightly golden — don’t burn it.
  • Combine
    Add drained pasta and broccoli to the skillet. Toss well. Add a splash of reserved pasta water to help create a light sauce.
  • Finish
    Taste for salt. Top with freshly grated Pecorino Romano and a drizzle of olive oil.