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Cavatelli Pasta

  • Author: Maxine Dubois
  • Total Time: 2 H 5 minutes
  • Yield: 4 servings 1x


Cavatelli Pasta is made with flour, water and salt and kneaded into a delicious dough, then shaped with your hands. 


  • 4 cups of flour
  • 1 1/2 cups of water
  • 1 teaspoon of salt


  1. Place 4 cups of the flour on the counter and make a well. Add 1 1/2 cups of water and 1 teaspoon of salt into it and using a fork, incorporate the flour into the water. Eventually, the mixture will become a dough. You can use a dough scraper to incorporate the rest of the flour. The dough might feel pretty dry but jut stick with it until you get a ball. If it is too dry sprinkle water. If it is too sticky dust more flour onto your work surface and work it in. You want to end up with a ball that’s not too sticky and not too dry. Knead for 8-10 minutes, do not overknead or the pasta will become chewy. Cling wrap or keep the dough in Tupperware for one hour. This is important as it will help the dough become cohesive. 
  2. After 1 hour, cut the dough into 8 pieces. Use one of the piece and keep the rest of the dough cling wrapped or in the Tupperware so it won’t dry up. 
  3. Using the one piece, make a thin rope with your hands. Cut half inch sized pieces with a knife. Using your thumb, apply a gentle pressure on the dough, dragging it toward you. 
  4. Leave the cavatelli to rest on the baking sheet for 10 minutes and they will be ready to boil!


Sauce suggestion! Blend:

  • 1 (16 ounce) jar roasted red peppers
  • 1/2 cup oil packed sun-dried tomatoes oil drained + reserved
  • 2 cloves garlic
  • 1 teaspoon kosher salt
  • 1/4 cup toasted almonds
  • 1/2 cup grated parmesan
  • Prep Time: 2 H
  • Cook Time: 5 minutes
  • Category: Dinner
  • Method: Pasta
  • Cuisine: Italian


  • Serving Size: 1
  • Calories: 212
  • Sugar: 0.8 g
  • Sodium: 1 mg
  • Fat: 1.2 g
  • Saturated Fat: 0.2 g
  • Carbohydrates: 41 g
  • Fiber: 2.4 g
  • Protein: 7.8 g
  • Cholesterol: 0 mg