Cavatelli (Everything You Need to Know)

Cavatelli is a popular traditional pasta from the Molise and Puglia regions in Southern Italy. It is also one of the oldest pasta types in that part of Italy. Its hollow cavity makes it an excellent pasta shape to pair with seafood, vegetables and even robust sauces, as it has an excellent 'catching ability'.

What is Cavatelli?

Cavatelli is a small pasta shell made from durum wheat semolina flour and is originally from the Molise and Puglia regions. However, this pasta is also popular throughout Southern Italy and is traditional today in Abruzzo, Campania, Basilicata, Calabria and Sicily. Each of these regions has its own typical cavatelli recipes.

The word cavatelli actually means 'little hollows'. It comes from the Italian 'cavo' or 'incavo' meaning hollow or indent. The closest English word would be cavity!

Different sizes of cavatelli.

Classic cavatelli from Puglia and Molise are traditionally made by rolling pasta dough into long ropes or snakes and then cutting them into pieces 5cms in length. The cavatelli is then formed by pressing the three middle fingers of one hand into each piece of dough to create a cavity.

However, in some parts of Southern Italy, they make cavatelli shorter using only the index and middle fingers or only the index finger. Calabrian cavatelli, known as ‘cavateddhi' in the local dialect, are made using only the index finger.

In some places, people make the pasta pieces even longer by doubling the length of the 'rope' to about 10 centimeters. They then use the 3 middle fingers of both hands.

Cavatelli is traditionally smooth, 'lisce'. However, some people prefer it with ridges or grooves (rigate), like malloreddus. In order to make the pasta this way, you need a small wooden board, similar to an gnocchi board. Nowadays, it's also common to see people make cavatelli using a knife or a machine.

History and Tradition

Cavatelli is traditionally served with different ingredients from region to region. In Molise, the original home of cavatelli, this pasta has long been an important part of family Sunday lunch menus.

On Sundays and other special days, they often serve cavatelli with a hearty pork sausage ragu, a thick sauce made with pork ribs, sausages, and tomatoes. This dish is a staple, loved for its rich flavors and connection to the region's culinary heritage.

There's also a legend that says that in the old days, a bride-to-be’s future mother-in-law would inspect her fingertips to see if they looked well-used and somewhat worn. This was the tell-tale sign that she knew how to make cavatelli and would, therefore, make a great wife!

Ingredients

Fresh and dried cavatelli typically have just three ingredients: durum wheat semolina flour, salt, and water. However, sometimes, extra virgin olive oil is added to fresh cavatelli dough for a slightly richer flavor.

Some recipes also use two types of flour; ‘00’ soft wheat flour together with the semolina flour known as ‘semola di grana dura rimacinata’ (indicating it's been milled twice for fineness).

Preparation

To make your own cavatelli follow these steps or check out my homemade cavatelli recipe.

Mixing the Dough: Begin by pouring the flour into a bowl and mixing in the salt. Create a well in the center and pour in the water. Gradually mix the water with the surrounding flour, incorporating all the flour and water until you can turn the dough out onto a surface for kneading.

Kneading: Knead the dough, adding more water if it is too dry or a bit more flour if it is too sticky, aiming for a play dough-like consistency. Continue kneading for 5-10 minutes until smooth and not sticky. Let it rest, covered or wrapped in plastic wrap, for 15-30 minutes.

Shaping: Sprinkle semola flour on two rimmed baking sheets. Divide the dough into 8 pieces. Keeping the rest covered, roll one piece of dough into a long rope, about 8mm in diameter, then cut into 2 cm long pieces.

Using the tips of your index and middle fingers, firmly press each piece and pull the dough toward you so it lengthens slightly and forms a curl in the middle. If using a gnocchi board, roll the pieces down the board to add ridges.

Cooking Tips

Water Preparation: Start by bringing a large pot of water to a vigorous boil. Add a generous amount of salt and wait for the water to return to a full boil before adding the pasta.

Fresh Cavatelli: The size of your cavatelli can affect cooking time, but a reliable sign they're nearly done or done is when they start to float to the surface. Sometimes, they may require an additional minute in the boiling water after floating.

Dried Cavatelli: Dried cavatelli generally takes longer to cook. Make sure to stir them occasionally to prevent sticking and ensure even cooking. Start checking for doneness a minute before the recommended time on the package to ensure they get that perfect 'al dente' texture.

Serving

Cavatelli's unique shape makes it incredibly versatile and perfect for a wide range of sauces and ingredients. Here are some classic pairings:

• With Meat Sauces: Its shape works well in hearty meat ragus like this traditional pork sausage ragu from Molise, as it can easily catch chunks of meat.
• Vegetable-Based Sauces: For a lighter but still traditional option, toss cavatelli with sautéed greens like broccoli rabe or with a simple tomato and basil sauce.
• Seafood Dishes: In coastal regions, Italians often pair cavatelli with seafood sauces, incorporating ingredients like mussels or clams.

More Cavatelli Recipes:

• Cavatelli Pasta with Rocket
• Cavatelli Pasta with Senise Peppers (peperoni cruschi)

FAQs

Conclusion

Cavatelli is a fascinating pasta that has a rich history in Southern Italy. Originating from the regions of Molise and Puglia, its distinct shape and texture have made it a favorite across various Italian regions, from Abruzzo to Sicily.

While fresh cavatelli might be readily available in Southern Italy, the dried version of this pasta is gradually gaining recognition beyond Italian borders. It's increasingly likely you will find dried cavatelli in online stores or Italian specialty shops around the world.

Making cavatelli at home is surprisingly straightforward and very rewarding and worth the try! I'm sure that by serving homemade cavatelli you will impress your guests, offering them a taste of authentic Southern Italian cuisine right in your dining room.

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If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus, while you’re there, why not order a copy of one of my pasta recipe cookbooks or check out some recommended pasta-making tools?

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