How to make Cavatelli from Scratch

Why cooks start here

Cavatelli from Scratch is mixed in Molise boards before any sauce is made. The dough is kneaded, rested, and shaped for the pasta that follows.

In the rustic kitchens of Molise, cavatelli are a staple, often crafted on wooden boards before any sauce is even considered. This pasta, with roots deeply embedded in the region's culinary traditions, is typically prepared for family gatherings or festive occasions, where the act of shaping each piece by hand transforms the simple into the extraordinary. Cavatelli should have a firm bite and a slightly chewy texture, the result of the perfect blend of semolina and 00 flour. The pasta absorbs flavors beautifully, making it an ideal canvas for a variety of sauces, from hearty ragùs to simple garlic and olive oil. The salt, used sparingly, enhances the natural wheat flavor, making each bite a celebration of simplicity and tradition.