Name: Homemade Cavatelli Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 8 cups semolina flour, plus more for dusting; 1 cup lukewarm water, plus more as needed; 1/2 cup high-quality extra-virgin olive oil, divided (1/2 cup + 2 tbsp); 6 cloves garlic, thinly sliced; 1 tablespoon crushed red pepper flakes; Kosher salt, to taste; 1 cup freshly grated Pecorino Romano, divided (3/4 cup + 1/4 cup)

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Introduction

Homemade cavatelli is a simple yet satisfying Italian pasta that pairs beautifully with a garlic chili oil sauce. With just a few ingredients and a little patience, you can create tender, flavorful pasta perfect for any meal.

Two white bowls filled with golden gnocchi pasta coated in a light butter sauce with small red chili flakes and finely chopped green herbs, each piece of gnocchi plump and slightly ridged. One bowl has a silver spoon resting inside, with a small pool of sauce visible beneath the gnocchi. To the right, there is a small white bowl containing bright red chili flakes, with some scattered on the white marbled surface below. On the left side of the image, a glass of white wine is partially visible, adding a light, fresh touch to the setting. The whole scene is set on a clean white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 cups semolina flour, plus more for dusting
1 cup lukewarm water, plus more as needed
1/2 cup plus 2 tablespoons high-quality extra-virgin olive oil, divided
6 cloves garlic, thinly sliced
1 tablespoon crushed red pepper flakes
Kosher salt
1 cup freshly grated Pecorino Romano

Instructions

Step 1: On a clean countertop, form the flour into a large circular mound with an empty space in the center. Slowly add the lukewarm water into the middle in small increments, kneading continuously until the dough is smooth and homogeneous, about 15 minutes. If the dough feels too sticky, dust with more flour and keep kneading.
Step 2: Wrap the dough in plastic wrap and let it rest at room temperature for 45 minutes.
Step 3: Lightly dust your countertop with flour. Break off a handful of dough and roll it into a rope about 1/2 inch wide. Cut the rope into 2-inch pieces using a knife or bench scraper.
Step 4: Press each piece firmly in the center with your thumb and roll it away from you to form the cavatelli shape.
Step 5: Dust shaped cavatelli with flour and place them on a baking sheet. If not cooking immediately, freeze them in a single layer, then transfer to resealable plastic bags and freeze for up to 1 month.
Step 6: In a large skillet, heat 1/2 cup olive oil over medium-high heat. Add the sliced garlic and cook, stirring occasionally, until it begins to brown, about 2 minutes. Add the red pepper flakes, reduce heat to low, and cook for 1 more minute.
Step 7: Bring a large pot of water to a boil and add 4 tablespoons kosher salt. Cook the cavatelli until they float to the top, about 1 minute. Use a slotted spoon or small sieve to transfer the pasta to the skillet with the garlic chili oil, reserving some pasta water.
Step 8: Toss the pasta in the skillet, then add the remaining 2 tablespoons of olive oil and some reserved pasta water over medium-high heat. Toss frequently to create a creamy, silky sauce.
Step 9: Stir in 3/4 cup grated Pecorino Romano until the sauce is creamy, adding more pasta water if needed to loosen it. Season with salt to taste.
Step 10: Serve topped with the remaining 1/4 cup Pecorino Romano.

Tips & Variations

Use semolina flour for the best texture, but you can substitute part of it with all-purpose flour if needed.
If you prefer a milder heat, reduce the crushed red pepper flakes.
Try adding fresh herbs like parsley or basil for added freshness.
For a vegan version, omit the Pecorino Romano or substitute with a plant-based cheese alternative.

Storage

Store fresh cavatelli covered in the refrigerator for up to 2 days before cooking. For longer storage, freeze in a single layer on a baking sheet, then transfer to freezer bags and keep for up to 1 month. To reheat, boil frozen cavatelli until they float to the surface, then toss with sauce as usual.

How to Serve

A black bowl filled with small, shell-shaped pasta coated in a light yellow sauce with red chili flakes and sprinkled green herbs scattered over the top; a silver spoon rests inside the bowl on the left side. There is a partial second bowl like the first in the lower right corner, also filled with the pasta dish. On the white marbled surface around the bowls, there are small bits of grated cheese and red chili flakes scattered. A glass of white wine is placed on the left side, and a small white bowl filled with crushed red pepper flakes is visible in the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it wrapped tightly for up to 24 hours before shaping the cavatelli.

What if my dough is too sticky?

Dust your hands and work surface with additional flour and knead the dough a bit more until it becomes manageable but still pliable.