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How Do You Make Cavatelli Pasta From Scratch

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.
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Prep Time 50 minutes
Cook Time 5 minutes
Total Time 55 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 413
Ingredients Method Notes

Ingredients
  

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:
  • 160g water
  • 300g 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
  • 4g 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

Method
 

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.

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.