🍝👐 How Does Nonna Pia Make Her Homemade Cavatelli? With Her Hands, Her Heart, and a Little Flour!
Nonna Pia’s cavatelli isn’t just pasta — it’s a piece of her story, hand-rolled and dusted with flour. These tiny ridged shells, slightly chewy and perfect for holding onto sauce, were a staple on Sundays in her kitchen. She never used a machine — just a board, a butter knife, and her steady, practiced fingers.
Cavatelli dough is beautifully simple: flour, water, and sometimes a touch of olive oil or ricotta. But in Nonna’s hands, it became something magical. She’d roll ropes of dough, cut them into small pieces, and gently press and flick them into shape, all while telling stories about the “old country.”
Once boiled, she’d toss them in a slow-simmered tomato sauce, with a scoop of ricotta or a sprinkle of grated cheese. Rustic, comforting, and full of soul — just like Nonna Pia.
✨ Nonna Pia’s Homemade Cavatelli Recipe
Ingredients:
- 2 cups semolina flour (or all-purpose)
- ¾ cup warm water (plus more as needed)
- 1 tsp olive oil (optional)
- Pinch of salt
Instructions:
- Make the dough:
On a clean surface, mound the flour and make a well in the center. Add salt, water, and olive oil (if using). Mix with a fork, gradually incorporating the flour until a shaggy dough forms. - Knead:
Knead the dough for 8–10 minutes until smooth and elastic. Cover with a damp towel and let rest for 30 minutes. - Shape the cavatelli:
Cut off a piece of dough, roll it into a rope about ½-inch thick. Cut into ¾-inch pieces. Use your thumb or a butter knife to press and roll each piece into a small shell. - Cook:
Boil in salted water for 4–6 minutes or until they float and are tender. - Serve:
Toss with tomato sauce, garlic and broccoli rabe, or sausage and rapini — and don’t forget the cheese!
