Description
This homemade cavatelli recipe features tender, hand-rolled pasta shapes served with a fragrant and spicy garlic chili oil sauce, finished with a creamy Pecorino Romano cheese topping. Perfect for a comforting Italian-inspired meal that combines rustic handmade pasta with simple, bold flavors.
Ingredients
Scale
Cavatelli Dough
- 8 cups semolina flour, plus more for dusting
- 1 cup lukewarm water, plus more as needed
Garlic Chili Oil Sauce
- 1/2 cup high-quality extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- 1 tablespoon crushed red pepper flakes
- Kosher salt
Cheese
- 1 cup freshly grated Pecorino Romano, divided
Instructions
- Make the dough: On a clean countertop, mound the semolina flour into a ring shape with an empty center. Gradually pour the lukewarm water into the center while kneading the flour into a smooth, homogeneous dough. Continue kneading and adding water slowly until the dough is smooth and elastic, about 15 minutes. If too sticky, dust with more flour.
- Rest the dough: Wrap the dough tightly in plastic wrap and let it rest at room temperature for 45 minutes to relax the gluten and improve texture.
- Roll and cut the cavatelli: Lightly dust the counter with flour. Break off a portion of dough, roll it into a rope about 1/2 inch thick, then cut into 2-inch pieces.
- Shape the cavatelli: Press each piece in the center with your thumb and roll it outward away from you to create the characteristic hollow shape.
- Prepare for cooking or storage: Dust the shaped cavatelli with flour and place in a single layer on a baking sheet. Freeze if not cooking immediately by placing in a single layer then transferring to resealable bags for up to 1 month.
- Make the garlic chili oil: Heat 1/2 cup olive oil in a large skillet over medium-high heat. Add the sliced garlic and cook, stirring occasionally, until garlic begins to brown, about 2 minutes. Stir in the crushed red pepper flakes and reduce heat to low, cooking for another minute.
- Cook the pasta: Bring a large pot of salted water (4 tablespoons salt) to a boil. Cook the cavatelli until they float to the surface, about 1 minute. Use a slotted spoon to transfer pasta directly to the skillet with the garlic chili oil, reserving some pasta water.
- Toss pasta in the sauce: Heat the skillet over medium-high and add the remaining 2 tablespoons olive oil along with reserved pasta water. Toss frequently to create a silky, creamy sauce coating the cavatelli.
- Add cheese: Stir in 3/4 cup Pecorino Romano cheese and continue tossing until the sauce is creamy. Add more pasta water if needed to loosen the sauce. Season with kosher salt to taste.
- Serve: Top the pasta with the remaining 1/4 cup Pecorino Romano cheese and serve immediately.
Notes
- The dough can be frozen after shaping cavatelli for up to 1 month.
- Use good quality extra-virgin olive oil for the best flavor.
- If your dough is sticky, add flour little by little to achieve the perfect texture for rolling.
- Be careful not to burn the garlic while making the chili oil; it should be golden brown and fragrant.
- Adjust the amount of red pepper flakes to modify the heat level of the sauce.
- Use freshly grated Pecorino Romano for optimal creaminess and flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Keywords: Homemade cavatelli, Italian pasta recipe, garlic chili oil pasta, semolina pasta, hand-rolled pasta, Pecorino Romano pasta
