How to Make CAVATELLI PASTA from Scratch

[@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 😍❤️

[@vincenzosplate]

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

[@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 ❤️

[@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!

[@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!

[@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.

[@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!

[@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!

[@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.

[@svhomkov63]

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

[@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!

[@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! 🍝👨‍🍳🇮🇹

[@massimomarcolin5397]

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

[@vincenzosplate]

Grazie mille Massimo! ☺️

[@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! 🙏🏻❤️

[@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! 😊👨‍

[@cristinahorning8483]

My parents are from Molise and I love this dish☺️

[@vincenzosplate]

oh, Cavatelli are just so good 😋

[@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! 😋😋

[@chrisb2052]

Can't WAIT to try this!

[@vincenzosplate]

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

[@myversionofstuff]

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

[@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! 😍

[@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!

[@markbracken132]

just cooked my first batch. Thank you for this video. Cooked for approx 19 minutes and it was still very chewy. Does that sound right? Should I have just waited longer before eating?

[@Bruno-z5o6q]

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

[@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. 😉🥰

[@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!

[@tron3entertainment]

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

[@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 😍

[@HerrMichaelKohlhaas]

Great, instructive video. Grazie mille!

[@vincenzosplate]

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

[@ailmondmilk]

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! ✨🇮🇹

[@ailmondmilk]

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

[@matteonapoli5795]

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

[@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!

[@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!

[@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

[@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!

[@christopherotim8680]

Amazing thank you l will try it

[@vincenzosplate]

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

[@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!

[@CarlitosWay1004]

Bello...... grazie amici

[@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 ❤️

[@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😊

[@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.

[@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 😁

[@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.

[@aliciadinar1600]

I also prefer the cavetelli to the orecchiette!

[@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

[@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

[@yashp]

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

[@vincenzosplate]

I'm always kind to my pasta haha

[@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 ?

[@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.

[@Alex-yr8jh]

💜💜💜💜💜💜

[@tommanning7337]

👍🏻👍🏻❤️

[@vincenzosplate]

😋😋😋

[@KingKongFan]

👍🏻👍🏻👍🏻👍🏻👍🏻

[@vincenzosplate]

Have you ever made them?

[@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

[@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!

[@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!