Have you ever wanted to make fresh pasta at home but didn’t have eggs or complicated ingredients available? It happens to me quite often, especially when I crave something simple, rustic and deeply connected to Italian tradition.
The first time I made homemade cavatelli, I was amazed by how simple the recipe was: just durum wheat semolina and water. No eggs, no potatoes, only a humble dough that represents the authentic cuisine of Southern Italy.
As I kneaded the dough on the wooden board, I realized how beautiful these traditional recipes are. With just a few ingredients you can create something extraordinary. The small hollow shape of cavatelli is perfect for holding sauces, making them ideal for tomato sauce, ragù or vegetables.
These little pasta shells are typical of Molise, Puglia, Basilicata and Calabria, and every family has its own favorite way to serve them.
And the best part? They are incredibly easy to make at home.
Let’s see how to prepare Homemade Cavatelli (No Potatoes).
Homemade Cavatelli (No Potatoes)
Cavatelli are a traditional Southern Italian fresh pasta made with durum wheat semolina and water. A simple and authentic recipe perfect with tomato sauce, ragù or vegetables.
Ingredients
- Durum wheat semolina flour 400 g
- Warm water about 200 ml
- Salt 1 pinch
Tools
- Wooden board
- Knife
- Mixing bowl
- Pasta pot
Instructions
- Place the semolina flour on a wooden board forming a well and add the salt.
- Slowly pour in the warm water while mixing with a fork or your hands.
- Knead the dough for about 8–10 minutes until smooth and elastic.
- If the dough is too dry add a little water; if sticky add some semolina.
- Cover with a cloth and let it rest for 20 minutes.
- Take a piece of dough and roll it into a rope about 1 cm thick.
- Cut small pieces about 1–2 cm long.
- Drag each piece with two fingers on the board to create the typical hollow cavatelli shape.
- Place the cavatelli on a tray dusted with semolina.
- Cook them in salted boiling water for about 3–5 minutes until they float.
Nutritional values (per serving)
220 kcal
1 g
45 g
7 g
1 g
3 g
10 mg
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