How to Make CAVATELLI PASTA from Scratch

Homemade cavatelli are eggless, oval-shaped pasta shells with a gap through the middle which is great for capturing the sauce. This pasta, originally from Puglia and Molise is still made by hand all over the region - especially by talented Nonna’s who have been perfecting the shape for years!
🌍Print the written recipe from my website www.vincenzosp...
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How to Make CAVATELLI PASTA from Scratch
INGREDENTS (for 3-4 people)
300ml/1.26 cups warm water
500g/17.63oz semolina flour
UTENSILS
Wooden bench
Fork
Rolling pin OR pasta machine
Knife/Pastry cutter
Butter knife
Cooling rack
METHOD:
Cavatelli pasta are best made using semolina flour, so start with 500g/17.63oz for a portion of 4.
Pour 500g/17.63oz semolina on a wooden bench, create a well, add water, a little bit at a time and mix into the semolina pinching the sides in, then mixing it through, to create a paste-like consistency.
Repeat this until the semolina pasta dough for your cavatelli has completely absorbed the water.
Start to knead the dough to bring it altogether and help improve the consistency.
When kneading, press using the palm of your hand, toward the front, fold back then repeat this motion.
Add more water if it feels too dry and keep kneading.
If the cavatelli dough feels sticky, add another sprinkle of semolina flour and knead through.
Let it rest for 10-15 minutes.
How to roll out the homemade CAVATELLI PASTA
After your pasta dough has rested, check that it is soft and smooth then cut a piece and roll it out into a snake-like shape, using one hand to start with and then stretching it out with both.
VINCENZO’S PLATE TIP: If your homemade cavatelli dough is a little sticky, sprinkle some semolina on your bench and then stretch the dough out on top of it.
Now, cut this into small pillows, similar to gnocchi, using your knife on an angle.
Using your knife, create the homemade cavatelli by pressing down on each pillow, and rolling it back.
Once it is rolled around the edge of the knife, remove it and it should retain its shape as a cavatelli by closing back in through the middle.
If you have a special board with ridges, you can also roll the homemade cavatelli on this using your finger, but I prefer just a simple knife! These are known as “Cavatelli Rigati”
Even simpler, you can use your finger to press down and roll back each pillow and this will also create the homemade cavatelli shape.
To dry the pasta, place it on top of a cooling rack (or similar), leaving a small gap in between each one.
Dry the pasta for a few hours at room temperature.
VINCENZO’S PLATE TIP: Dry the pasta in an area where the sunlight hits your bench during the day.
HOW TO SERVE:
Boil a large pot of water, add a pinch of sea salt and pasta then cook for 10-20 minutes (cooking time dependent upon the thickness and drying time).
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🎬 #VincenzosPlate is a KZbin channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

[@bobbyrck8]

Finally I have found someone who can help me to cook real and authentic Italian cuisine. Thank you Vincenzo for bringing the Italy into my kitchen!

[@vincenzosplate]

This makes me sooo happy! I love sharing Italian cuisine with all of you 😍❤️

[@phyllisnolfi8105]

I have been making cavatelli for 40 years. I must tell you, this was the easiest dough to work with and the texture and taste was absolutely perfect. My new cavatelli recipe from now on! Thank you so much for sharing!

[@vincenzosplate]

Omg, it is an honor to receive this compliment from someone who has been making this pasta for more than 40 years! 😍 I’m so happy you enjoyed my recipe, grazie!!

[@davidxu6289]

I love italien food so this channel is a blessing

[@vincenzosplate]

Oh, thank you so so much David! 🙏🏻

[@Skenjin]

Should also check out Pasta Grammar

[@sythazz7164]

Is that like, an alien that comes to your home, and like, makes sure your email account is working and resets your router? But like offers you some dorritos and mountain dew?

[@alicehagan3251]

Ciao Vincenzo! My nonna made these homemade all the time! I was very young and helped but never made them myself... but now I will try it. I also prefer the smooth cavatelli as opposed to the cavatelli rigati. I love them more now than when I was a child. Back then, I was a ravioli kid! She made the best homemade ravioli! No machine. By hand. Wonderful memories and you help bring them back to me. Grazie Vincenzo.

[@vincenzosplate]

Ciao Alice! Please make them, your nonna would be happy and proud ❤️

[@vincenzosplate]

I love sharing recipes with you. Please share your love with me and donate a Thumbs UP 👍😀👍

[@rachelcarter3249]

Grazie Mille for posting this, Vincenzo. I was just having a discussion with one of my relatives about the difference between cavatelli and gnocchi. My grandfather was from Molise and he and his family always talked about “cavatell” and they made it but what they made was potato based and is gnocchi. But they look similar and I think that’s where the confusion began. This clears up the debate!

[@60frederick]

Questions. 1. warm water = room temperature water? 2. can I take a fork if I don’t have such a board to make the pasta at the end? Only with the finger or the knife the pasta doesn’t get that pretty like those made with the board. 3. how many grams of Semolina flour do you take for two to three persons? About 200 to 250 grams? Thank you, Suzanne and Vincenzo, for sharing your wonderful pasta making video with us. You are changing my life. Greetings to Sebastian, to Suzanne and to your families in Italy and in Australia and of course to you, Vincenzo, from the Swiss Kitchen Dummy! PS: Congratulations to 200000 subscribers on KZbin. The first million is coming closer and closer!

[@vincenzosplate]

Ciao! Of course you can use a fork! Then half the dose and yes, you have to use room temperature water! Many thanks to you!

[@mattf4143]

Was a big fan of pasta grammar and so glad I found you. My wife is from Palermo Sicily and you remind me of her family. You have a new subscriber sir. Can’t wait to make these! Ben Fatto!

[@teresaitalianjerseygrl8917]

Thank you...I made the cavatelli in an hour and dug them on my grandmother's board. This is my first time using semolina they are DELICIOUS!!! THANK YOU!

[@vincenzosplate]

Sounds great!

[@Gigismum]

Vincenzo, I love you! My family loves you! ❤ Today I followed your recipe and made semolina flour cavatelli for the first time. It was easy. Then I followed your pesto video and made a fresh pesto for the pasta. We had a lovely dinner. Next, I’m going to try to make sourdough semolina cavatelli. Wish me luck.

[@another_bites_the_crust_pizza]

You know it's going to be a good day when s new Vincenzos plate video in is posted

[@vincenzosplate]

Omg 🤩 your words make me sooo happy! Thank you so much ❤️

[@zzzut]

I have made my own cavatelli for quite a while now and I have learned more about that particular pasta in this video than in my entire life so far! Grazie mille!

[@vincenzosplate]

Wow this is a huge compliment! Thank you so much 🙏🏻

[@patriciav5826]

He is an incredible teacher!! Love his videos and making his pasta recipes. They're easy to follow and to make.

[@massimomarcolin5397]

Hai ragione, passione e amore, rendono la nostra cucina speciale. Bravissimo,ti seguo volentieri 👌

[@vincenzosplate]

Grazie mille Massimo! ☺️

[@sharkybel2]

Thank you so much ❤️ I love the language enunciation lesson too...🙏🏻

[@vincenzosplate]

Many thanks to you!

[@tomdemeo2708]

Thanks so much my favorite pasta, my family is from Puglia.Everything went perfect except for one thing. You show ways to keep the Cavatelli, drying and freezing.I can’t get it to work, no matter how much i make they eat them all!! never any extra. 😉

[@vincenzosplate]

Thank you Tom!

[@svhomkov63]

Thank you very much. lt is very interesting...The best regards...

[@puberree3047]

I'm very very thankful that there is such a good chef like you ! Your recipes are very very helpful . Is that dream ?:D Thanks OMG!!!

[@vincenzosplate]

Oh you so kind! Thank you so much 🥰

[@akhtaralam9933]

I m working as chef not too much experience as u have but what i believe u have best technique to explain .I m blessed u r the best chef tahnks alot

[@vincenzosplate]

Thanks a lot, you're so kind! 🙏🏻❤️

[@andromedaaquila6620]

It was sooo satisfying to watch you create the pasta ! Can't wait to try out making them myself !!!! :)

[@vincenzosplate]

Thank youuu! Please try them ASAP! 😋😋

[@cristinahorning8483]

My parents are from Molise and I love this dish☺️

[@vincenzosplate]

oh, Cavatelli are just so good 😋

[@Ramyapad19]

Yum looks delicious i am making this with few subs drooling over my samsung galaxy note 8 love your recipes making me hungry Thanks Ramya

[@vincenzosplate]

Thank you so much Ramya!

[@joannajudson1107]

My mom made them so fast with just two fingers. They were wonderful!!!

[@vincenzosplate]

Moms make everything better! 😍

[@myversionofstuff]

Thankyou , very nice job .I'm gonna make some .

[@louannb3896]

We love Cavatelli! Great video, can't wait to try this.

[@vincenzosplate]

Cavatelli are delicious! 😋 I'm glad you enjoyed the video. Have fun making them at home! 🍝👨‍🍳🇮🇹

[@arfriedman4577]

I've been eating cavatelli pasta since 1990s when I saw in our Pastosa store. I'm American. When I eat gnocchi, I never really taste the potatoes. You have a great channel and we love your voice.

[@vincenzosplate]

Glad you like my channel. Do watch more of my videos, I'm sure you'll love every single bit of it. 😉🥰

[@Bruno-z5o6q]

I WILL GIVE THIS ONE A TRY MADE RICCOTA CAVATELLI THE OTHER DAY

[@monstrhead]

Yum! I remember helping my Mom and Grandma make these when I was a little girl!! Mangia!!

[@vincenzosplate]

I imagine how much fun you had making cavatelli, and I also imagine the messes you used to make!

[@Dustwheel]

Family is from Basilicata and that is the number one pasta. Cucina povere!

[@vincenzosplate]

Basilicata's cuisine, known for its "cucina povera" (simple, rustic cooking), is indeed a treasure, and pasta is at the heart of it! 🍝🇮🇹 The use of local ingredients and traditional recipes make it incredibly flavorful. Enjoy your pasta dishes and the rich culinary heritage of Basilicata! 😊👨‍

[@tron3entertainment]

Made a chicken drumstick tomato sauce today. Over ziti. Yummy.

[@chrisb2052]

Can't WAIT to try this!

[@vincenzosplate]

Please make this recipe soon! I'm sure you will love it!!

[@IdkIJustWatchVideos]

To be honest, I didn't measure the semolina and water (just used feeling) but it turned out great! Thanks for the helpful video!

[@vincenzosplate]

You're a pasta pro, my friend! 🍝👨‍🍳😄 Sometimes cooking is all about intuition. I'm glad it turned out great! Keep embracing your culinary instincts and enjoy the delicious homemade pasta! ✨🇮🇹

[@IdkIJustWatchVideos]

@@vincenzosplate Thank you so much, Vincenzo, for the amazing recipe!

[@HerrMichaelKohlhaas]

Great, instructive video. Grazie mille!

[@vincenzosplate]

glad you enjoyed it! Are you going to make cavateli? 😋

[@TheGameCave1]

My all time favorite pasta ever

[@vincenzosplate]

I'm thrilled to hear that! 🍝 It's great to know that it's your all-time favorite. Keep enjoying the pasta recipes!

[@spy1422]

Thank you! Love your channel!! Ciao!!

[@vincenzosplate]

Hey, thanks to you😘

[@carlosdaluzinacio7465]

Thanks alot for this recipe. I really enjoy your vids alot. Maybe you can show us how to make pasta foglie d'ulivo? Take care!

[@vincenzosplate]

Thank you so much Carlos, oh thank you for the suggestion 😍

[@Dustwheel]

And here's another recommendation. Do not put it on a screen to dry or partially dry. Put on a sheet pan and put it in the freezer for 15 minutes and it will firm up. Then whenever you're ready throw it in the water. FYI, I should make a video lol

[@AP-fg8vt]

Ah these look like Gnocchi minus the potatoes. Feels like an art class straight out of school. Would love to be your assistant in pasta making! 🤗

[@vincenzosplate]

Oh, thank you so much ❤️

[@CarlitosWay1004]

Bello...... grazie amici

[@christopherotim8680]

Amazing thank you l will try it

[@vincenzosplate]

yay, I'm sure you will love this recipe! 😋

[@henrywidjaja4982]

great presentation how to made oriechiette buonisimo vince

[@vincenzosplate]

Grazie Henryyy 😍 are you going to make them?

[@henrywidjaja4982]

@@vincenzosplate prego bro, usually i buy instant pasta at woolworth vince :-) during in melbourne

[@sandracarli1110]

Mia madre era pugliese e mi insegnò a fare le orecchiette ma non cucinò mai i cavatelli. Una volta andai a trovare dei parenti negli Stati Uniti e mi chiesero se mi piacessero i 'cavodels'. Non capivo cosa intendessero (un tipo di cavolo???) e poi vidi il vero nome italiano 🤣. Proverò a farli seguendo le tue istruzioni. Grazie!

[@cajunsmurf4354]

The only problem I've ever found with making my own pasta or dough is the waiting. I have too much fun creating it, that i dont wanna wait. Its like im a kid in timeout!

[@vincenzosplate]

Hahahahaha I know waiting is always the worst part of cooking 😁

[@lisaheisey6168]

My great-grandmother Assunta, who came to the U.S.A. from Calabria, used to make these from scratch. But, then used a fork to make the indentations, instead of a gnocchi board.

[@vincenzosplate]

Amazing!

[@arfriedman4577]

We never put salt or oil in our water. We like it that way. We don't put much salt in the food we cook. Sometimes we leave out because we use other spices.

[@vincenzosplate]

That's fine, as long as you love how it taste then that's what matters most.

[@sofsofi6050]

I will try that, thanks

[@vincenzosplate]

Amazing! Please make it and let me know 🤤

[@sofsofi6050]

@@vincenzosplate hi, I made it, it was delicious, less beautiful than yours but its ok😊

[@FreddieBear1]

Thanks for the tip! I would like to try this technique. Just one question, how warm is the water? I assume it's not boiling hot, but if you could give some feedback on a recommended temperature, that would be very helpful.

[@vincenzosplate]

you just need warm water, I can't tell you the exact temperature, it doesn't really matter, the important thing is that it's somewhere between hot and cold!

[@janolson294]

We have two types of semolina flour here -- one that has the texture of bread flour and one that has a grittier texture. You are using the grittier one, si'?

[@vincenzosplate]

Correct!

[@sneha_009]

Wow, this is sooo good. Such fine details❤ One question Vincenzo, I have been trying to make cavatelli and such other handmade shapes like orecchiette, gnocchi etc which are formed without dough sheets. But the problem I have always faced is that even on cooking pasta several minutes, the inside of the pasta remains raw and tough. Is that to do with a complete drying of such shapes? I have tried drying these shapes too though, but still the inside remains raw. Where could I be going wrong? Please help me fix this.. really need your advice on this. Would be very grateful.

[@vincenzosplate]

Hello! you probably need to cook it more, I don't know what another problem could be!

[@sneha_009]

Thanks!

[@arfriedman4577]

My Pastosa makes ricotta cavatelli. I don't think it has ridges. I haven't eaten in a while.

[@vincenzosplate]

You should definitely give this a try! I'm sure you'll love this.

[@matteonapoli5795]

Great Video!! How long do I need them to dry. Can i cooked them after lets say 1 hour?

[@aliciadinar1600]

I also prefer the cavetelli to the orecchiette!

[@foofghtr]

My grandmother used the back of a fork to make the lines..😂 We were poor kinda lol..

[@vincenzosplate]

Happy to know how creative your grandmother was. What matters most is the satisfaction it brings you.

[@Dustwheel]

Don't let Vincenzo give you the impression that making cavatelli is relaxing...... It is in the beginning and then holy s*** you have to make pasta for everyone. It is not that enjoyable but he is backwards on the gnocchi board. If you want to pump out. Gavatelli you have to go the other direction and just roll it off. If you go backwards, you're wasting a step. Make any sense. Capiche

[@jenciamannan7503]

P

[@TOXOTIS63]

Your “talents” are being wasted…last time i checked, he has a KZbin channel with over a million subscribers and you don’t…capiche? 😂

[@mattf4143]

Can’t take advice from someone who spells Cavatelli with a G!

[@ezekielsanders3728]

My Cavatelli seem to be hard and dense. Perhaps I'm not using enough water. What do you think?

[@vincenzosplate]

hi, if the dough is hard then you need to add more water!

[@ezekielsanders3728]

@@vincenzosplate thank you

[@yashp]

Be kind to your pasta and the pasta will be kind to you

[@vincenzosplate]

I'm always kind to my pasta haha

[@rosemarydirisio1236]

We make them with boiled water my mother we boil them as soon as there done they came out amazingly soft but just want to know how long to boil mom isn’t here at the moment 😂 were told only a minute or two bc they get hard hers never hard and we use five rose flour or OO FLOUR pls help

[@Alex-yr8jh]

💜💜💜💜💜💜

[@tommanning7337]

👍🏻👍🏻❤️

[@vincenzosplate]

😋😋😋

[@minervapierre1380]

Can I use a other flour? Because in my country I can't find semolina flour.

[@vincenzosplate]

Really? No semolina??

[@minervapierre1380]

@@vincenzosplate so what can I do ?

[@KingKongFan]

👍🏻👍🏻👍🏻👍🏻👍🏻

[@vincenzosplate]

Have you ever made them?

[@gouravchakraborty9801]

Looks like Gnocchi

[@vincenzosplate]

Yes they’re very similiar! 😋

[@miguelbanuelos7779]

Thats not cavatelli

[@vincenzosplate]

and what are they?

[@antc.4457]

@@vincenzosplate I cavatelli rigati sono molto simili ai "malloreddus" (conosciuti anche come gnocchetti sardi).

[@KarlKnutson0615]

I just use a fork:)

[@vincenzosplate]

That's also a good way!