Homemade cavatelli need just two ingredients: durum wheat semolina and warm water. Knead them into a firm dough, roll small pieces, and drag each one with your fingertips to form the characteristic hollow. Unlike many fresh egg pastas, this Southern Italian-style dough is egg-free and ideal for a relaxed weekend cooking project.
What Are Cavatelli?
Cavatelli are small, hand-shaped pasta pieces with a hollow that catches sauce. Their name evokes the little cavity created when the dough is pressed and dragged across a work surface. They are associated with Southern Italian cooking, particularly Molise and neighboring regions, although shapes and recipes vary from household to household.
For this version, choose Molino Grassi Organic Durum Wheat Semolina. It makes a pleasantly firm dough with the characteristic wheat flavor of semolina pasta.
Ingredients and Equipment
Serves: 4 | Prep and shaping: about 45–60 minutes | Rest: 30 minutes | Cooking: about 3–6 minutes
- 2 cups (about 330 g) fine durum wheat semolina, plus extra for dusting
- About 3/4 cup (180 ml) warm water, added gradually
- A pinch of salt (optional)
- 1 jar Agromonte Sicilian Cherry Tomato Marinara Pasta Sauce, for serving
- Fresh basil and grated hard cheese, optional
You will also need a mixing bowl, a wooden board or clean counter, a knife, and a large pot. A ridged gnocchi board is optional; fingertips work beautifully.
How to Make Egg-Free Cavatelli
1. Mix and knead
Place the semolina in a bowl and create a well. Pour in most of the warm water, mixing with a fork or your hand. Add the remaining water a little at a time until the mixture holds together. Knead on the counter for 8–10 minutes, until firm and reasonably smooth. If crumbly, wet your hands and continue kneading; if sticky, dust lightly with semolina.
2. Let the dough rest
Cover the dough with a bowl or reusable wrap for 30 minutes at room temperature. Resting gives the semolina time to hydrate and makes shaping easier.
3. Roll, cut, and shape
Cut off a small piece, keeping the rest covered. Roll it into a rope roughly 1/2 inch thick and slice into 1/2-inch pieces. Using one or two fingertips, press each piece against the board and pull it toward you, creating a small curved hollow. Dust the finished cavatelli lightly so they do not stick.
4. Cook and sauce
Boil generously salted water. Add the cavatelli and stir gently. Cook until tender yet pleasantly chewy, typically 3–6 minutes depending on size and thickness; taste a piece rather than relying only on the clock. Meanwhile, warm the marinara in a skillet. Transfer the pasta with a little cooking water and toss until the sauce coats the hollows. Finish with basil if you like.
Semolina vs. Italian 00 Flour
Semolina is made from durum wheat and is a natural choice for this egg-free dough. Molino Grassi Organic Italian 00 Flour is finely milled soft wheat flour, often useful for other doughs. “00” describes milling fineness, not a guarantee of protein content or suitability for every pasta shape. For this particular recipe, stick with semolina rather than substituting 00 flour cup for cup.
Common Questions
Can I make cavatelli ahead?
Yes. Arrange freshly shaped pieces in one layer on a semolina-dusted tray and freeze until firm, then transfer to a freezer bag. Cook straight from frozen, allowing extra time and testing for doneness.
Why are my cavatelli tough?
Too little hydration, insufficient resting, or overly thick pieces can make them hard to chew. Aim for a firm but workable dough and keep the shapes small.
What sauces work best?
Tomato sauce, sautéed broccoli rabe, or a simple garlic-and-olive-oil dressing all work. The hollow is designed to catch flavorful bits.
Curious about other pasta techniques? Explore our published guides, Handmade Pasta Dough for Beginners and Molino Grassi: Italian Flour & Semolina Milling Excellence.
Ready to try it? Find semolina and the tomato sauce for your next homemade pasta night at Magnifico Food USA.
