Cavatelli Recipe

Mix Dry Ingredients

In a large mixing bowl, combine the all-purpose flour and salt. Ensure that the salt is evenly distributed throughout the flour.

Make a Well

Create a well in the center of the flour mixture. This is where you will add the eggs and water.

Add Wet Ingredients

Crack the egg into the well and add the water. Using a fork, beat the egg and water together, gradually incorporating the flour from the edges of the well.

Knead the Dough

Once the dough begins to come together, transfer it to a lightly floured surface. Knead the dough for about 5-7 minutes until it is smooth and elastic.

Rest the Dough

Wrap the kneaded dough in plastic wrap or cover it with a damp cloth. Let it rest for at least 30 minutes at room temperature.

Divide the Dough

After resting, divide the dough into four equal pieces to make it easier to work with.

Roll Out the Dough

Take one piece of dough and roll it into a long rope, about 1/2 inch thick. Cut the rope into 1-inch pieces.

Shape the Cavatelli

Using your thumb or a fork, gently press down on each piece and roll it slightly to create the characteristic shape of cavatelli. Ensure they have a slight indentation.

Repeat the Process

Repeat the rolling and shaping process with the remaining pieces of dough.

Boil the Cavatelli

Bring a large pot of salted water to a boil. Add the cavatelli to the boiling water and cook for about 3-4 minutes or until they float to the top and are tender.

Drain the Cavatelli

Once cooked, drain the cavatelli in a colander and return them to the pot.

Add Olive Oil and Season

Drizzle the olive oil over the cavatelli and toss gently to coat. Season with salt and pepper to taste.

Serve with Garnish

Serve the cavatelli hot, topped with freshly grated Parmesan cheese and chopped fresh basil.