Handmade pasta has never been so easy! This is a naturally vegan pasta shape made famous across the South of Italy.
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Serves
4
For The Fresh Cavatelli:
Durum Wheat Flour
Semolina
Water
For The Sauce:
Cherry Tomatoes
Garlic Cloves
Extra Virgin Olive Oil
Basil
Salt
Black Pepper
Sugar
Chilli Flakes
To shape your cavatelli, use a tray or a dish. Alternatively, you can use a “rigagnocchi” paddle or a ridged butter paddle.
Serves
4
For The Fresh Cavatelli:
Durum Wheat Flour
Semolina
Water
For The Sauce:
Cherry Tomatoes
Garlic Cloves
Extra Virgin Olive Oil
Basil
Salt
Black Pepper
Sugar
Chilli Flakes
Unlock this premium recipe
Join Premium for free today for unlimited access to all of our recipes and so much more.
Press GO to start step-by-step mode and keep your screen awake as you cook.
For The Pasta:
Step 1.
Arrange the flour making a small fountain with a well in the centre.
Step 2.
Add water and salt a little at a time and knead by hand until the water is absorbed.
Step 3.
Keep kneading the dough, the result will be a compact, smooth, homogeneous ball.
Step 4.
Cover the ball in cling film and let it rest for about half an hour so that the dough can be easily
Step 5.
After 30 mins, knead the dough a little bit before starting your cavatelli shaping. If you poke it with your thumb, the dough should slowly bounce back.
Step 6.
To shape your cavatelli, work one piece at a time and make a small roll from which you will take a chunk of around 1 cm wide.
Step 7.
Apply a little pressure against a tray or a plate or your working surface and dig the cavatello inside with your index and middle fingers, curling the edges.
Step 8.
If you want to decorate the cavatello, you can use a “rigagnocchi” paddle or a ridged butter paddle instead of a tray/plate.
Step 9.
Continue like this until you run out of dough.
Step 10.
Once you have finished, admire your amazing handmade pasta and don’t forget to sprinkle with a little bit of semolina so pasta won’t stick!
Step 11.
Your cavatelli are ready to be enjoyed with your preferred pasta sauce! Try them with a slow cooked fresh tomato sauce with some fresh basil and Parmesan cheese (or without cheese for the vegan version).
For The Sauce:
Step 12.
Gently crush 2 cloves of garlic with your hand or a knife.
Step 13.
Drizzle some extra virgin olive oil in a large pan and warm it up.
Step 14.
Add the garlic cloves and cook until golden, then remove them.
Step 15.
Add the cherry tomatoes (previously cut into halves) and season with salt and pepper to taste.
Step 16.
Add the fresh basil and let the sauce cook on a gentle heat for 15-20 mins.
Step 17.
The secret is to add a pinch of sugar to balance the acidity of the tomatoes and if you like a little spicy kick, add some chilli flakes or fresh chilli to the garlic. Buon appetito.
Unlock this premium recipe
Join Premium for free today for unlimited access to all of our recipes and so much more.
To shape your cavatelli, use a tray or a dish. Alternatively, you can use a “rigagnocchi” paddle or a ridged butter paddle.
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To shape your cavatelli, use a tray or a dish. Alternatively, you can use a “rigagnocchi” paddle or a ridged butter paddle.
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