Name: Homemade Cavatelli with Garlic Chili Oil and Pecorino Romano Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 8 cups semolina flour, plus more for dusting; 1 cup lukewarm water, plus more as needed; 1/2 cup plus 2 tbsp. high-quality extra-virgin olive oil, divided; 6 cloves garlic, thinly sliced; 1 Tbsp. crushed red pepper flakes; Kosher salt, to taste; 1 cup freshly grated Pecorino Romano cheese (divided: 3/4 cup plus 1/4 cup)

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Introduction

Homemade cavatelli is a delightful Italian pasta that’s surprisingly simple to make from scratch. With its tender texture and perfect shape, it soaks up sauces beautifully, making it a favorite for any pasta lover. Paired with a fragrant garlic chili oil and Pecorino Romano, this dish is both comforting and impressive.

A close-up view of a black bowl filled with a single layer of plump, cream-colored gnocchi coated in a glistening brown butter sauce, sprinkled with tiny red chili flakes and finely chopped green herbs. A silver spoon rests inside the bowl on the left side, with the sauce slightly pooled around the gnocchi, showing a shiny oily texture. The bowl is placed on a white marbled textured surface scattered with some chili flakes and bits of crumbled cheese. Part of a clear glass of white wine is visible on the left side, and a small white bowl with red chili flakes sits at the top right corner. Another black bowl with a similar dish appears in the lower right area of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 cups semolina flour, plus more for dusting
1 cup lukewarm water, plus more as needed

1/2 cup plus 2 tbsp high-quality extra-virgin olive oil, divided
6 cloves garlic, thinly sliced

1 tbsp crushed red pepper flakes
Kosher salt

1 cup freshly grated Pecorino Romano

Instructions

Step 1: On a clean countertop, form the flour into a large circular mound with an empty space in the center. Gradually add lukewarm water into the center while kneading the dough. Continue until the dough is smooth and homogeneous, about 15 minutes. If the dough feels too sticky, dust with more flour and knead further.
Step 2: Wrap the dough in plastic wrap and let it rest at room temperature for 45 minutes.

Step 3: Lightly flour your countertop. Break off a handful of dough and roll it into a rope about 1/2 inch wide. Using a knife or bench scraper, cut the rope into 2-inch pieces.
Step 4: Press each piece firmly in the center with your thumb, then roll the dough away from you to form the characteristic cavatelli shape.
Step 5: Dust the formed cavatelli with a bit more flour and place them on a baking sheet. If you’re not cooking all immediately, freeze them in a single layer, then transfer to resealable bags and freeze up to 1 month.

Step 6: For the garlic chili oil, heat 1/2 cup olive oil and the sliced garlic in a large skillet over medium-high heat. Stir occasionally until the garlic starts to brown, about 2 minutes. Add crushed red pepper flakes, reduce heat to low, and cook for 1 more minute.
Step 7: Bring a large pot of water to a boil and add 4 tablespoons of salt. Cook the cavatelli until they float to the surface, about 1 minute. Use a slotted spoon to transfer the pasta to the skillet with the chili oil, reserving some pasta water.
Step 8: Toss the cavatelli briefly in the skillet, then add the remaining 2 tablespoons of olive oil and some reserved pasta water. Cook over medium-high heat, tossing frequently to create a silky sauce.

Step 9: Stir in 3/4 cup of Pecorino Romano and continue tossing until the sauce is creamy. Add more pasta water if needed to loosen the sauce. Season with salt to taste.
Step 10: Serve topped with the remaining 1/4 cup Pecorino Romano for extra flavor.

Tips & Variations

For a softer dough, substitute part of the semolina with all-purpose flour.

Add fresh herbs like parsley or basil to the garlic chili oil for a fragrant twist.
If you don’t have Pecorino Romano, Parmesan works well as a substitute.
Use a fork instead of your thumb to shape the cavatelli for a ridged texture that holds sauce better.

Storage

Uncooked cavatelli can be frozen in a single layer on a baking sheet, then transferred to resealable bags for up to 1 month. Cooked leftovers should be stored in an airtight container in the refrigerator for 2-3 days. Reheat gently in a skillet with a splash of water or olive oil to restore the creamy sauce and avoid drying out.

How to Serve

The image shows a black pan filled with gnocchi pasta coated in a shiny golden brown butter sauce with small bits of green herbs and red chili flakes sprinkled throughout. A silver spoon rests inside the pan among the plump, ridged gnocchi pieces, which are light yellow and soft in texture. The pan is placed on a white marbled surface with scattered red chili flakes and cheese crumbs around, adding to the rustic feel. There is a wine glass with white wine on the left edge and part of another black pan with more gnocchi visible on the right side, enhancing the cozy dining setting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make cavatelli dough ahead of time?

Yes, you can prepare the dough and refrigerate it, wrapped tightly in plastic wrap, for up to 24 hours before shaping and cooking.

What makes semolina flour ideal for cavatelli?

Semolina flour has a coarse texture and high protein content, which helps the pasta hold its shape and gives it a firm bite, perfect for cavatelli.