Homemade Cavatelli

See the notes in the post above related to flour choices. Basically, semolina flour is traditional, but you can use “00” flour, semolina flour, or a combination of the two.


Pasta Dough:

  • 160 g water
  • 300 g semolina flour, “00” flour, or a combination of the two
  • 4 g / scant teaspoon fine grain sea salt
  • 1/2 teaspoon ground turmeric (optional)
  • 1/2 teaspoon freshly ground black pepper (optional)

Roasted Vegetables:

  • 1 medium yellow beet, peeled, cut 1/2-inch cubes
  • 1 small head of cauliflower florets
  • 1 medium delicate squash, halved lengthwise and deseeded
  • Extra-virgin olive oil
  • 1/2 cup freshly grated Parmesan cheese

To serve: sliced scallions, lots of lemon zest, and juice


  1. Preheat oven to 400F.

Make the Cavatelli:

  1. Combine the flour, water, and salt in a large bowl. Add the turmeric and black pepper as well, if using. Stir until combined. If you added the turmeric, knead in the bowl to avoid staining your counters. If you skipped it, then turn out onto a lightly floured countertop. Use your hands to bring the dough together into a ball and knead for 7-10 minutes, until the dough is silky smooth and elastic. Keep in mind, some flours are thirstier than others. You can add a bit more water as you go if you feel like your dough is too dry. Or dust with more flour if it is too wet. I’ve found that a spray bottle is my favorite way to add water to pasta dough without adding too much.

Make the Dough

  1. Form the dough into a ball and place in a plastic bag, alternately or plastic wrap. Allow the cavatelli dough to rest for 30 minutes at room temperature. Use immediately, refrigerate for up to a day, or freeze for up to a few months.

Shape the Cavetelli

  1. Unwrap the dough and, use a rolling pin to roll the dough to 1/4-inch thickness on a lightly floured surface. Cut the dough into 3/4-inch wide strips. Use a cavatelli maker to shape the pasta. Alternately you can shape the cavatelli by hand. Spread the pasta onto a baking sheet in a single layer and dust generously with more flour. Keep refrigerated or frozen until ready to cook.

To Cook the Cavatelli

  1. Bring a large pot of salted water to a boil. Cook the cavatelli for 2-3 minutes, or until tender. They’ll float to the top of the pot as they cook. Drain, reserving 2/3 cup of the pasta water. Serve immediately.

Roast the Vegetables

  1. While the dough is resting, I typically roast or prep any vegetables or sauce I’m going to use with my pasta. In this case, arrange the beets and cauliflower on a large baking sheet. Slice the delicate squash into 1/2-inch thick crescents. Add them to the baking sheet as well and toss well with a couple big plugs of olive oil. Sprinkle with salt, and bake until golden - 30 minutes or so.

Assemble the Pasta

  1. Immediately after cooking the cavatelli, transfer to a large serving bowl along with the reserved pasta water. Add most of the Parmesan cheese and toss well. Add the roasted vegetables, lots of scallions and lemon zest. Toss again and serve topped with the remaining Parmesan, more scallions and lemon wedges to squeeze.
Prep Time 50 minutes
Cook Time 5 minutes
Total Time 55 minutes
Serves 4


Serves 4 - Makes 1 pound dough.