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; 6 cloves garlic, thinly sliced; 1 tablespoon crushed red pepper flakes; Kosher salt; 1 cup freshly grated Pecorino Romano, divided

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Introduction

Homemade cavatelli is a delightful Italian pasta that you can easily prepare in your kitchen. With its tender texture and a flavorful garlic chili oil sauce, this dish is perfect for a cozy meal. Let’s walk through the simple steps to make this fresh, satisfying pasta from scratch.

A round black bowl filled with small, golden gnocchi pieces cooked in a sauce that looks oily and shiny with green herb bits and small red chili flakes scattered on top. The gnocchi are placed closely together, covering the entire surface of the bowl. A metal spoon rests inside the bowl on the left side, touching some of the gnocchi. In the background, another black bowl with the same gnocchi dish is partially visible at the bottom right. To the upper right, a white bowl contains red chili flakes, and at the left side, there is a glass of white wine with some reflections. All items rest on a white marbled surface. 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, creating a ring. Gradually add the lukewarm water into the center while kneading, continuing to add water and knead until the dough is smooth and homogeneous, about 15 minutes. If the dough becomes too sticky, dust with more flour as needed.
Step 2: Wrap the dough tightly 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, keeping the rest wrapped. Roll the dough into a rope about ½ inch wide, then 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, then roll it outward away from you to form the cavatelli shape.
Step 5: Dust the shaped cavatelli with flour and arrange them on a baking sheet. If not cooking immediately, freeze the cavatelli in a single layer, then transfer to resealable plastic bags and freeze for up to 1 month.

Step 6: For the garlic chili oil, heat ½ cup olive oil and the sliced garlic in a large skillet over medium-high heat. Stir occasionally until the garlic begins to brown, about 2 minutes. Add the crushed red pepper flakes, reduce heat to low, and cook for another minute.
Step 7: Bring a large pot of water to a boil. Add 4 tablespoons kosher salt, then cook the cavatelli until they float to the top, approximately 1 minute. Use a slotted spoon or small sieve to transfer the pasta directly to the garlic chili oil skillet, reserving some pasta water.
Step 8: Toss the cavatelli in the skillet to combine, then add the remaining 2 tablespoons olive oil and a splash of reserved pasta water. Cook over medium-high heat, tossing frequently to create a creamy sauce.

Step 9: Stir in ¾ cup of the grated Pecorino Romano cheese, tossing until the sauce is creamy. Add more pasta water if the sauce feels too thick. Season with salt to taste.
Step 10: Serve the cavatelli topped with the remaining ¼ cup Pecorino Romano cheese.

Tips & Variations

For extra flavor, try adding chopped fresh herbs like basil or parsley to the garlic chili oil just before tossing the pasta.

If you want a milder heat, reduce the crushed red pepper flakes or omit them entirely.
Feel free to substitute Pecorino Romano with Parmesan for a slightly different but equally delicious taste.

Storage

Store any fresh cavatelli in an airtight container in the refrigerator for up to 2 days. Frozen cavatelli can keep up to 1 month; cook directly from frozen, adding a minute or two to the cooking time. Reheat cooked pasta gently in a skillet with a little olive oil or reserved pasta water to restore creaminess.

How to Serve

Two black bowls filled with gnocchi coated in a glossy, golden butter and herb sauce sit on a white marbled surface. The gnocchi are light beige, plump, and ridged, scattered with chopped green herbs and small red chili flakes. One bowl has a silver spoon resting inside, partially covered by the gnocchi. Nearby, a white bowl holds red chili flakes, and some flakes and small crumbs are scattered around on the surface. A glass of white wine is partially visible on the left side, its light reflecting softly on the marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make cavatelli dough ahead of time?

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

What if I don’t have semolina flour?

All-purpose flour can be used as a substitute but the texture and flavor will differ slightly. Semolina gives cavatelli its traditional firmness and bite.