Cavatelli Molisani
- mammalina3
- Jul 3
- 1 min read
A pasta shape deeply rooted in the culinary traditions of Molise, my beautiful home region in Italy.
Simple, rustic, and full of heart – these little pasta shells are a staple in many Molisan kitchens and a reminder of family, tradition and the joy of homemade food. ❤️
Perfect to pair with hearty sauces, legumes or a simple garlic and tomato base.
Ingredients (serves 3–4)
250g semola (durum wheat) flour
125ml water
10g extra virgin olive oil
Method
On a clean surface or in a large bowl, mix the semola flour with water and olive oil until a rough dough starts to form.
Knead for about 8–10 minutes until smooth and elastic. Cover and let it rest for 20–30 minutes.
Divide the dough, roll into thin ropes (approx. 1cm diameter), then cut into small pieces (around 1.5–2cm).
Press and drag each piece with your fingertips or a gnocchi board to form the signature hollow shape.
Leave to dry on a floured surface or cook straight away in boiling salted water until al dente.
