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Cavatelli Pasta


  • 3 cups fine semolina flour plus extra for dusting
  • 3/4 cup + 5 teaspoons warm water


  • Pile the flour on to a clean surface and make a well in the middle.
  • Gradually add 200ml of warm water, using a fork to bring the flour in from the outside until it forms a dough.
  • Knead on a flour-dusted surface for 10 minutes, or until smooth and elastic.
  • Cut the dough into four so you can work with it a quarter at a time.
  • Cover the rest with a clean damp tea towel while you work, to stop it drying out. Roll your first quarter into a long sausage shape about 1cm in diameter, then cut it into 1/2 inch chunks.
  • Lightly flour the back of a fine grater, gently squash a chunk of dough against it with your thumb, then roll it off to create a nubbly, textured shape.
  • Place on a semolina-dusted tray and repeat.


Boil for 4 minutes in salted water, until they float to the top.
To store: dust with semolina flour, let dry on the tray for an additional hour, gently place in a bag and put in freezer.