cavatelli

Simple, homemade cavatelli pasta is a super fun shape to make! Pictured here spiked with turmeric and black pepper, and topped with roasted winter vegetables and Parmesan.

Homemade Cavatelli

water

300 g semolina flour, “00” flour,

fine grain sea salt

turmeric (optional)

black pepper (optional)

yellow beet, peeled, cut 1/2-inch cubes

cauliflower florets

delicate

olive oil

Parmesan cheese

Combine the flour, water, and salt in a large bowl. Add the turmeric and black pepper as well, if using. Stir until combined. If you added the turmeric, knead in the bowl to avoid staining your counters. If you skipped it, then turn out onto a lightly floured countertop. Use your hands to bring the dough together into a ball and knead for 7-10 minutes, until the dough is silky smooth and elastic. Keep in mind, some flours are thirstier than others. You can add a bit more water as you go if you feel like your dough is too dry. Or dust with more flour if it is too wet.  I’ve found that a spray bottle is my favorite way to add water to pasta dough without adding too much.

Make the Cavatelli:

Form the dough into a ball and place in a plastic bag, alternately or plastic wrap. Allow the cavatelli dough to rest for 30 minutes at room temperature. Use immediately, refrigerate for up to a day, or freeze for up to a few months.

Make the Dough

Unwrap the dough and, use a rolling pin to roll the dough to 1/4-inch thickness on a lightly floured surface. Cut the dough into 3/4-inch wide strips. Use a cavatelli maker to shape the pasta. Alternately you can shape the cavatelli by hand.  Spread the pasta onto a baking sheet in a single layer and dust generously with more flour. Keep refrigerated or frozen until ready to cook.

Shape the Cavetelli

Bring a large pot of salted water to a boil. Cook the cavatelli for 2-3 minutes, or until tender. They’ll float to the top of the pot as they cook. Drain, reserving 2/3 cup of the pasta water. Serve immediately.

To Cook the Cavatelli

While the dough is resting, I typically roast or prep any vegetables or sauce I’m going to use with my pasta. In this case, arrange the beets and cauliflower on a large baking sheet. Slice the delicate squash into 1/2-inch thick crescents. Add them to the baking sheet as well and toss well with a couple big plugs of olive oil. Sprinkle with salt, and bake until golden - 30 minutes or so.

Roast the Vegetables

Immediately after cooking the cavatelli, transfer to a large serving bowl along with the reserved pasta water. Add most of the Parmesan cheese and toss well. Add the roasted vegetables, lots of scallions and lemon zest. Toss again and serve topped with the remaining Parmesan, more scallions and lemon wedges to squeeze.

Assemble the Pasta

I cavatelli con speck, crema di patate e rucola sono un primo piatto sfizioso realizzato con un condimento irresistibilmente cremoso!

Cavatelli con speck, crema di patate e rucola

Cavatelli freschi 350 g

Speck 190 g

Patate 200 g

Rucola 100 g

Panna fresca liquida 240 g

Parmigiano Reggiano DOP 40 g

Timo q.b.

Olio extravergine d'oliva q.b.

Sale fino q.b.

Pepe nero q.b.

I love this quick, summer pasta dish made with homemade Cavatelli pasta, cherry tomatoes, zucchini, corn and marinara.

Summer Cavatelli with Corn, Tomatoes and Zucchini

(kernels

cherry tomatoes (quartered)

zucchini ((6 1/2 oz))

garlic (sliced)

salt

black pepper (to taste)

marinara sauce

Pecorino Romano (plus more for serving)

basil (for garnish)

Bring a large pot of salted water to a boil.

In a large skillet over medium heat, add 2 teaspoons of the olive oil and garlic, and cook until golden and fragrant, about 1 minute.

Add the tomatoes and 1/4 teaspoon salt and cook 3 minutes, until the tomatoes soften.

Add the corn and zucchini and cook until tender crisp, 2 to 3 minutes.

Add the marinara, season with salt and pepper and cook until heated through, about 1 minute.

Meanwhile, cook the cavatelli according to package directions, reserving some of the water before draining, then toss with the marinara and vegetables.

Add the grated cheese, remaining teaspoon olive oil, 1/4 teaspoon salt and black pepper to taste and cook 1 minute, adding some of the reserved pasta water as needed.

Serve right away with fresh basil and additional grated cheese if desired.

https://www.youtube.com/watch?v=6rs_N6Cg1_U

Summer Cavatelli with Corn, Tomatoes and Zucchini
https://www.skinnytaste.com/summer-cavatelli-with-corn-tomatoes-and-zucchini/

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Top 3 cavatelli recipes from across the web

The most viewed cavatelli recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Cavatelli

Cavatelli con speck, crema di patat...

Summer Cavatelli with Corn, Tomatoe...

The most viewed cavatelli recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine