Homemade Cavatelli with Garlic Chili Oil and Pecorino Romano Recipe
This Homemade Cavatelli recipe features tender, hand-rolled Italian pasta served with a flavorful garlic chili oil and Pecorino Romano cheese sauce. The cavatelli dough, made from semolina flour and water, is shaped into small, hollow pasta pieces that cook quickly and absorb the spicy, aromatic oil perfectly. This simple yet elegant dish captures authentic Italian flavors with minimal ingredients and easy techniques.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
For the Cavatelli
- 8 cups semolina flour, plus more for dusting
- 1 cup lukewarm water, plus more as needed
For the Garlic Chili Oil
- 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
For Serving
- 1 cup freshly grated Pecorino Romano cheese (divided: 3/4 cup plus 1/4 cup)
Instructions
- Prepare the dough: On a clean countertop, create a mound of semolina flour with a hollow center. Gradually pour lukewarm water into the center as you knead the flour into a smooth, homogenous dough, about 15 minutes. Dust with extra flour if sticky.
- Rest the dough: Wrap the dough tightly in plastic wrap and let it rest at room temperature for 45 minutes to relax the gluten.
- Shape the cavatelli: Lightly flour a workspace. Divide the dough into manageable portions. Roll a portion into a 1/2-inch-wide rope and cut into 2-inch pieces.
- Form the pasta: Press each piece with your thumb in the center, then roll it outward to create the traditional cavatelli shape with a hollow underside.
- Dry or freeze: Dust molded cavatelli lightly with flour and arrange single-layered on a baking sheet. Use immediately or freeze in a single layer, then store in resealable bags for up to 1 month.
- Make the garlic chili oil: Heat 1/2 cup olive oil in a large skillet over medium-high heat, add the sliced garlic, and cook until the garlic just begins to brown, about 2 minutes. Add crushed red pepper flakes, reduce heat to low, and cook for 1 more minute.
- Cook the cavatelli: Bring a large pot of water to a boil and add 4 tablespoons kosher salt. Boil the cavatelli until they float to the surface, about 1 minute. Use a slotted spoon to transfer them into the skillet with garlic chili oil, reserving some pasta water.
- Toss and create sauce: Toss the pasta in the skillet to coat with oil. Add the remaining 2 tablespoons olive oil and some reserved pasta water over medium-high heat, tossing frequently to develop a silky sauce.
- Add cheese and season: Stir in 3/4 cup Pecorino Romano cheese until the sauce is creamy, adding more pasta water as needed to loosen. Season with salt to taste.
- Serve: Plate the cavatelli and top with the remaining 1/4 cup Pecorino Romano cheese. Serve immediately.
Notes
- Store leftover cavatelli by freezing them in a single layer on a baking sheet before transferring to resealable bags to prevent sticking.
- Reserve pasta cooking water to adjust sauce consistency for optimal creaminess.
- Use high-quality extra-virgin olive oil and freshly grated Pecorino Romano for best flavor.
- You can adjust crushed red pepper flakes quantity to control spiciness.
- The shaping technique ensures the pasta holds sauce well for a perfect bite.
Keywords: homemade cavatelli, Italian pasta, cavatelli recipe, semolina pasta, garlic chili oil pasta, Pecorino Romano pasta, hand-rolled pasta
