Traditional Southern Italian Cavatelli
Traditional Southern Italian cavatelli are small, hand-shaped pasta made with semolina flour and water. Their ridged, slightly chewy texture makes them perfect for holding onto hearty sauces, from simple tomato sauce to sausage and broccoli rabe.
Ingredients
Cavatelli Dough
- 2 cups fine semolina flour (semola rimacinata preferred)
- ¾–1 cup warm water
- Pinch of salt (optional)
Cavatelli with Broccoli rabe & Italian sausage
- 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
- 2 links Italian sausage (sweet or hot) casings removed
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-doughSmooth but not sticky Elastic but not softIf 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 15 -20 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 totalThey 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 rabe and Italian sausage
- Bring a large pot of salted water to a boil. Add the broccoli rabe 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.
- In a large skillet, heat olive oil over medium-low. Add the Italian sausage and red pepper flakes. Cook until sausage is browned add the garlic and cook until fragrant .
- CombineAdd drained pasta and broccoli to the skillet. Toss well. Add a splash of reserved pasta water to help create a light sauce.
- FinishTaste for salt. Top with freshly grated Pecorino Romano and a drizzle of olive oil.
Notes
Don't worry about making every cavatelli perfectly uniform. The rustic, hand-shaped pieces are part of what makes homemade cavatelli special. Keep them lightly dusted with semolina as you work so they don't stick together.