How Do You Make Cavatelli Pasta From Scratch – Simple Easy Meals

Servings: 4 Total Time: 55 mins Difficulty: Intermediate

When it comes to cavatelli pasta, the pairings can elevate your dish from good to extraordinary. Think light, zesty flavors that dance together with the pasta’s delightful texture. Don’t shy away from tangy roasted vegetables. 

They bring an incredible depth to your plate. I’ve personally enjoyed cavatelli with an array of roasted goodies, like cauliflower and butternut squash. Not only do they add color, but they also introduce a beautiful contrast in taste.

A sprinkle of fresh herbs, like basil or oregano, can transform your dish. Want something a bit more fortifying? Add a fresh summer salad on the side. Something crisp with a vinaigrette, perhaps? 

This complements the pasta perfectly, bringing both flavor and freshness. Let’s not forget the classic Italian cheese, Parmesan or Pecorino Romano, which rounds off the dish impeccably.

Now, if you’re ready for a culinary adventure, let’s dive into making cavatelli pasta from scratch. This recipe isn’t just a meal; it’s a celebration waiting to unfold!

How Do You Make Cavatelli Pasta From Scratch

Ingredients List

Before we jump into the steps, let’s gather our ingredients. Here’s what you’ll need to roll up your sleeves for the adventure:

Roasted Vegetables:

  • 1 small cauliflower, broken into florets
  • 1 medium butternut squash, halved and deseeded
  • 1 medium golden beetroot, peeled and diced into 1/2-inch cubes
  • Drizzle of extra-virgin olive oil
  • 1/4 teaspoon smoked paprika
  • 1/2 cup freshly grated Pecorino Romano cheese

Pasta Dough:

  • 160 g water
  • 300 g semolina flour, all-purpose flour, or a blend of both
  • 1/2 teaspoon freshly cracked black pepper (optional)
  • 1/2 teaspoon ground turmeric (optional)
  • 1 teaspoon fresh oregano
  • 4 g / a pinch of fine sea salt

To Serve:

  • Freshly sliced green onions
  • Generous zest of lemon
  • Fresh lemon juice
  • A handful of toasted pine nuts
avatelli Pasta Copycat Recipe From Scratch

How to Make Cavatelli Pasta from Scratch

Alright, let’s roll up our sleeves! Making cavatelli is all about technique and a little patience.

Step 1: Preparing the Pasta Dough

Start by mixing the semolina flour and water in a large bowl. The texture should be slightly thicker than pancake batter. Don’t rush this process. Let it sit for about 10 minutes.

Step 2: Kneading the Dough

Transfer the dough onto a floured surface. Knead the dough for about 5-7 minutes until it’s smooth and elastic. Your hands will be your best tool here.

Step 3: Shaping the Cavatelli

Now here comes the fun part! Take small pieces of dough, roughly the size of a marble. Roll each piece into a small rectangle. Using the back of a fork, press gently, allowing it to create that signature cavatelli shape. I remember getting flour all over myself during this phase. It’s messy, but that’s where the joy lies.

Step 4: Boiling the Pasta

Bring a large pot of salted water to a boil. Toss in your shaped cavatelli. After about 3-4 minutes, they will float to the surface, indicating they’re ready. Take them out and drain.

Step 5: Roasting the Vegetables

While your pasta cooks, preheat your oven to 400°F (200°C). Place your cauliflower, butternut squash, and beetroot on a baking sheet. Drizzle with olive oil, sprinkle smoked paprika, and roast for about 25-30 minutes or until tender.

Step 6: Mixing it All Together

In a large bowl, combine the fresh cavatelli pasta, roasted vegetables, and grated Pecorino Romano cheese. Toss everything gently but thoroughly. You need that cheese to melt slightly – it’s heavenly!

Step 7: Time to Serve

Top with freshly sliced green onions, a generous zest of lemon, and a drizzle of fresh lemon juice. Toss in toasted pine nuts for a delightful crunch.

Recipe Notes

  • Cauliflower: This cruciferous vegetable offers both texture and a slight nutty flavor when roasted.
  • Butternut Squash: Its sweetness complements the savory notes beautifully.
  • Golden Beetroot: Introduces a colorful element and earthy taste.
  • Olive Oil: A quality extra-virgin olive oil provides richness and enhances all flavors.
  • Pecorino Romano: Loved for its sharp, salty edge, it adds depth to each bite.
  • Semolina Flour: This provides structure and bite to your pasta.

Recipe Variations

  • Vegetable Swaps: Don’t have butternut squash on hand? Zucchini or bell peppers can work perfectly.
  • Adding Proteins: Feel free to toss in some sautéed shrimp or chicken for a protein boost.
  • Herb Infusions: Experiment with different herbs. Fresh thyme or rosemary could be delicious alternatives.
How Do You Make Best Cavatelli Pasta From Scratch

Conclusion

Making cavatelli from scratch is more than just a cooking task; it’s an experience. Whether you are cooking alone or with loved ones, take pride in your creation. The beautiful texture and taste of this homemade pasta, combined with roasted veggies, is incredibly satisfying. 

Enjoy the process, savor each bite, and let the delicious rewards of your hard work amaze you all over again.

So, fire up that kitchen, wear your fun apron, and don’t forget to invite some good friends over to share the joy of your cavatelli pasta. Here’s a toast to wonderful meals and unforgettable memories!

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How Do You Make Cavatelli Pasta From Scratch – Simple Easy Meals

So why is this cavatelli recipe worth your time? For me, it’s about tradition. I remember watching my grandmother roll out pasta on a Tuesday afternoon, the kitchen filled with laughter and flour. It's not just about eating – it’s a connection to our roots. 

Most importantly, this recipe shines a light on simplicity and freshness. You control the ingredients, ensuring that you create something wholesome and delicious.

Using simple ingredients often found in most pantries, this homemade pasta is a game-changer. I believe cooking should be enjoyable and therapeutic, and making pasta from scratch perfectly embodies that mantra. 

Plus, the satisfaction of tasting your creation? Well, there’s nothing quite like it.

Prep Time 50 mins Cook Time 5 mins Total Time 55 mins Difficulty: Intermediate Servings: 4 Calories: 417 kcal Best Season: Suitable throughout the year

Ingredients

Roasted Vegetables:

Pasta Dough:

To Serve:

Instructions

Step 1: Preparing the Pasta Dough

  1. Start by mixing the semolina flour and water in a large bowl. The texture should be slightly thicker than pancake batter. Don’t rush this process. Let it sit for about 10 minutes.

Step 2: Kneading the Dough

  1. Transfer the dough onto a floured surface. Knead the dough for about 5-7 minutes until it’s smooth and elastic. Your hands will be your best tool here.

Step 3: Shaping the Cavatelli

  1. Now here comes the fun part! Take small pieces of dough, roughly the size of a marble. Roll each piece into a small rectangle. Using the back of a fork, press gently, allowing it to create that signature cavatelli shape. I remember getting flour all over myself during this phase. It’s messy, but that’s where the joy lies.

Step 4: Boiling the Pasta

  1. Bring a large pot of salted water to a boil. Toss in your shaped cavatelli. After about 3-4 minutes, they will float to the surface, indicating they’re ready. Take them out and drain.

Step 5: Roasting the Vegetables

  1. While your pasta cooks, preheat your oven to 400°F (200°C). Place your cauliflower, butternut squash, and beetroot on a baking sheet. Drizzle with olive oil, sprinkle smoked paprika, and roast for about 25-30 minutes or until tender.

Step 6: Mixing it All Together

  1. In a large bowl, combine the fresh cavatelli pasta, roasted vegetables, and grated Pecorino Romano cheese. Toss everything gently but thoroughly. You need that cheese to melt slightly - it’s heavenly!

Step 7: Time to Serve

  1. Top with freshly sliced green onions, a generous zest of lemon, and a drizzle of fresh lemon juice. Toss in toasted pine nuts for a delightful crunch.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 413kcal
% Daily Value *
Total Fat 6.1g10%
Saturated Fat 2.4g12%
Trans Fat 0.1g
Cholesterol 12mg4%
Sodium 667mg28%
Total Carbohydrate 76g26%
Dietary Fiber 5g20%
Sugars 12g
Protein 15g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

  • Cauliflower: This cruciferous vegetable offers both texture and a slight nutty flavor when roasted.
  • Butternut Squash: Its sweetness complements the savory notes beautifully.
  • Golden Beetroot: Introduces a colorful element and earthy taste.
  • Olive Oil: A quality extra-virgin olive oil provides richness and enhances all flavors.
  • Pecorino Romano: Loved for its sharp, salty edge, it adds depth to each bite.
  • Semolina Flour: This provides structure and bite to your pasta.
Keywords: how do you make cavatelli pasta from scratch
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Frequently Asked Questions

Expand All:
1. Can I make cavatelli in advance?

Absolutely! You can store uncooked cavatelli in an airtight container in the fridge for a couple of days or freeze them for later use.

2. What pasta flour is best for cavatelli?

Semolina is traditional, but all-purpose flour works well too! A mixture of both is also an excellent option for a slightly different texture.

3. How can I ensure my pasta dough is the right consistency?

 Aim for a dough that is moist but not sticky. Add flour gradually if it feels too wet when you're mixing

4. Is there a gluten-free option for this recipe?

Yes! You can use gluten-free pasta blends available in stores. Just follow package instructions for cooking times.

5. Can I substitute the cheese?

Certainly! Nutritional yeast provides a similar flavor for a vegan option, or you can use any cheese of your liking.

6. What can I do with leftovers?

 Leftover cavatelli can be stored in the fridge for up to 3 days. They can be warmed up in a skillet with a little olive oil for a delightful lunch the next day!

Natasha Dunford, Author and Registered Dietitian

Natasha Dunford

Registered dietitian, food enthusiast & blogger

I'm Natasha Dunford, a registered dietitian from Rochelle Park, NJ, and the creator of Simple Easy Meals. My passion is helping busy individuals create delicious, nutritious meals that are easy to make and packed with flavor. Through my blog, I aim to simplify meal prep and inspire confidence in the kitchen!

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