Cavatelli [cah-vah-TELL-lee] Pasta
Cavatelli pasta brings a delightful, rustic touch to any Italian meal. These small, shell-shaped pasta pieces have a distinctive rolled shape with a slight hollow that perfectly captures sauces.
Traditionally handmade, cavatelli are made from simple ingredients—flour and water—making them a humble yet versatile pasta choice. Their slightly chewy texture adds a satisfying bite and holds up well in hearty dishes.
Cavatelli shines in dishes that feature rich, chunky sauces like ragù, sausage, or vegetable stews. Because of their hollow shape, they soak up flavors beautifully, making each bite rich and flavorful. You’ll often find cavatelli paired with greens like broccoli rabe or tossed with creamy cheeses for a comforting meal.
While fresh cavatelli require some skill to shape, dried versions are widely available, making them easy to enjoy at home. Whether you’re cooking a simple garlic and oil sauce or a robust tomato-based ragù, cavatelli bring an authentic Italian feel to your plate.
Their comforting texture and ability to hold sauce well make them a favorite in Southern Italian cooking and a pasta worth trying if you want to explore beyond the usual spaghetti or penne.
My daughter gave me a wooden pasta board that can be used for gnocchi or cavatelli. So, one afternoon, we made some fresh pasta and prepared a batch of fresh cavatelli for dinner that night.
We had a blast seeing who could make the perfect cavatelli. Since then, I’ve had store-bought cavatelli, and they are fantastic, but not as good as preparing them with your daughter.
How to Prepare Cavatelli Pasta By Hand
Prepare the Dough
In a large bowl, combine about 2 cups of semolina flour (or all-purpose flour) with a pinch of salt. Gradually add around ¾ cup of warm water while mixing with your hands or a spoon until the dough starts to come together.Knead the Dough
Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. If the dough is sticky, add a little more flour. Cover with a clean towel and let it rest for at least 30 minutes.Divide and Roll
Cut the rested dough into smaller portions. Roll each portion into long ropes about ½ inch thick on a lightly floured surface.Cut into Pieces
Using a knife or dough scraper, cut the ropes into small pieces roughly ¾ inch long.Shape the Cavatelli
Take each piece, place your thumb or finger on one end, and press down while rolling it slightly forward on the board to create a hollow, shell-like shape. The dough should curl inward to form a small “ear.”Dry the Pasta
Place shaped cavatelli on a floured baking sheet in a single layer. Let them dry for about 30 minutes before cooking or store them covered in the fridge for up to a day.Cook the Cavatelli
Boil in salted water for 3–5 minutes or until they float to the surface and are tender but still firm to the bite.
What Is Cavatelli Pasta?
Cavatelli pasta is a popular Italian dish that is enjoyed around the world. This type of pasta is small and shaped like a small shell or a miniature hot dog bun, which is perfect for holding sauces and toppings.
It is made by rolling small pieces of dough into a small, tube-like shape and then curling the edges inward to form a shell-like shape. It’s a type of pasta perfect for creamy and chunky sauces, making it incredibly versatile and delicious.
One of the reasons that cavatelli pasta is so popular is that it’s incredibly easy to make at home. All you need is flour, water, and a little patience.
The dough is typically made with all-purpose and semolina flour, giving the pasta its distinctive texture. After the dough has been kneaded and rolled out, it’s cut into small pieces and shaped into the characteristic shell shape.
Cavatelli pasta is a delicious and versatile ingredient perfect for many dishes. Whether you’re looking for a comforting bowl of pasta on a cold night or a light and refreshing dish on a hot summer day, cavatelli is sure to please. So why not make your own batch of cavatelli pasta at home and see what all the fuss is about?
What to Serve Cavatelli With
| Dish Name | Description | Wine Pairing |
|---|---|---|
| Cavatelli with Broccoli Rabe and Sausage | Tender sautéed broccoli rabe and spicy Italian sausage tossed with cavatelli for a savory, slightly bitter and spicy dish. | Chianti Classico or Sangiovese |
| Cavatelli with Tomato Ragu Sauce | Slow-cooked rich tomato and meat sauce coating the cavatelli’s hollow shape perfectly. | Barbera or Montepulciano d’Abruzzo |
| Cavatelli with Creamy Mushroom Sauce | Earthy mushrooms in a creamy sauce that clings to the pasta’s texture, creating a hearty vegetarian option. | Pinot Noir or Chardonnay |
| Cavatelli with Garlic & Oil, and Chili Flakes | Simple yet flavorful: pasta tossed with garlic, good olive oil, and a touch of heat from chili flakes. | Vermentino or Soave |
| Cavatelli with Cheese and Peas | A comforting, creamy dish combining cavatelli with peas and Parmesan or Pecorino cheese. | Sauvignon Blanc or a light Chardonnay |
| Cavatelli alla Norma | Cavatelli served with a rich tomato sauce, fried eggplant, and fresh ricotta salata cheese. | Nero d’Avola or Frappato |
| Cavatelli with Pesto Sauce | Fresh basil pesto tossed with cavatelli, adding a vibrant herbal flavor and a nutty finish. | Ligurian Vermentino or Gavi |
| Cavatelli with Clam Sauce | Fresh clams sautéed with garlic, white wine, parsley, and chili flakes, tossed with pasta. | Vermentino or Pinot Grigio |
| Cavatelli with Lamb Ragù | Slow-cooked lamb ragù rich in herbs and tomatoes, creating a robust and hearty dish. | Aglianico or Cabernet Sauvignon |
| Cavatelli with Roasted Vegetables | Roasted seasonal vegetables like zucchini, bell peppers, and eggplant mixed with cavatelli and olive oil. | Rosé or Light Chianti |
| Cavatelli with Bacon and Peas | Crispy bacon and sweet peas combined in a creamy sauce, adding a smoky and sweet contrast. | Chardonnay or Pinot Noir |
| Cavatelli with Gorgonzola Cream Sauce | Bold and creamy Gorgonzola cheese sauce coating the pasta for an indulgent, tangy flavor. | Riesling or Barolo |
Cavatelli Substitutions
What can I substitute for cavatelli pasta?
If you don’t have cavatelli pasta on hand or need help finding it at your local grocery store, there are several substitutes you can use that will work well in many dishes. Here are some options below.
Ultimately, the best substitute for cavatelli pasta depends on the specific recipe and your preferences. Experiment with different pasta shapes to find the best one for you.
Trivia: For the Soprano fans out there, they were called ‘gavadeels’ [gah-vah-deels] on the show.
| Pasta Type | Description | Texture & Shape Similarity to Cavatelli | Best Uses / Pairings |
|---|---|---|---|
| Orecchiette | Small, ear-shaped pasta famous in Puglia, Italy | Similar texture; slightly concave shape | Great substitute for cavatelli; works well with broccoli rabe, sausage, or chunky vegetable sauces |
| Fusilli | Spiral or corkscrew-shaped pasta | Similar texture; spiraled for sauce hold | Versatile; ideal for thick sauces, pesto, and pasta salads |
| Gemelli | Two strands twisted together | Similar chewy texture; twisted shape | Works well with chunky or meat sauces, creamy sauces |
| Rotini | Spiral-shaped pasta | Similar texture; tightly twisted spirals | Excellent for holding sauce, good with veggies or meat pieces |
| Penne | Tube-shaped pasta with diagonal ends | Texture somewhat similar; tubular shape | Popular in baked dishes; works well with creamy or chunky sauce |
Shape
They are shaped like tiny little hot dog buns but are considered shell pasta because they are hollow, like a sea shell you might find at the beach. As shown in the photo above, I’ve seen them with and without the corrugated lines. (These are cavatelli my daughter and I made)
I’ve also seen them short and stubby like above or long and thin. But they are easy to make at home if you have one of those little wooden blocks, as shown above.
Adaptations
Cavatelli pasta has also been adapted and modified in different regions of Italy. For example, in the Campania region, a variation called “scialatielli” is made with flour, eggs, and water and has a flatter shape than traditional cavatelli. In the Molise region, a similar pasta called “cazzarelli” is made with flour and water and is shaped like a small tube.
With Seafood
Another great way to enjoy cavatelli pasta is with seafood. One of the most popular dishes is cavatelli with clams, which features a light tomato sauce and tender clams. This dish is typically seasoned with garlic, chili flakes, and fresh herbs, making it a flavorful and satisfying meal.
Soups and Stews
Cavatelli pasta is also a popular ingredient in soups and stews. For example, it’s often used in minestrone, a hearty vegetable soup packed with flavor. The pasta is cooked with vegetables and beans, giving the soup a rich, comforting texture.
Association: I have them listed as shell pasta, but after some research, I’ve found they also belong to a group called ‘strascinata’ or dragged pasta. This is because they are made by dragging the pasta dough across a pastry board, like in the photo above.
Festivals: I’ve learned about several festivals in southern Italy featuring cavatelli; that’s how important it is to the region. The celebrations occur in July and August in Petrella Tifernina, Tufillo, Vitorchiano, and Rutigliano.
Where to Find Cavatelli: You may not be able to find cavatelli in your local supermarket, but you may find some at places like Whole Foods or Wegmans. Also, an Italian specialty store should have them, or you can find them online.
Sauces: Because of their shape, I think meat sauces are perfect for cavatelli, but I wouldn’t let that stop me from serving with tomato and veggie sauces. Here are some recipes I’ve served with cavatelli.
History
Cavatelli pasta has a long history traced back to the southern Italian region of Puglia, known for its rustic and simple cuisine. The dish is believed to have originated in the 16th century when it was made by hand using a wooden board and a small knife to shape the dough.
Cavatelli comes from a region of southern Italy called Molise. It is considered one of the oldest pasta in Italy. Wow!
The word “cavatelli” comes from the Italian word “cavare,” which means “to hollow out.” This refers to the unique shape of the pasta, which is formed by rolling small pieces of dough and then curling the edges inward to form a shell-like shape.
Traditionally, cavatelli was made by women in Puglia, who would gather in the town square to make the pasta by hand. The dough was typically made with semolina flour and water, kneaded, and rolled out on a wooden board.
The women would then use their thumbs to shape the dough into the characteristic shell shape, creating small grooves that would hold the sauce and other toppings.
Over time, cavatelli became popular throughout Italy and eventually spread to other parts of the world. Today, it is a staple of Italian cuisine and is enjoyed in many different forms, from classic tomato sauces to creamy dishes with broccoli or seafood.
