Simple Semolina Pasta Shapes: Cavatelli or Gnocchi Sardi

Cavatelli — small shapes, soft curves, and that perfect semolina chew. This is one of those pastas that feels grounding to make by hand. No tools, just your fingers and a little time. Simple, slow, and so satisfying.

Traditionally from Southern Italy, especially Molise and Puglia, cavatelli have been made for generations with just semolina and water. Their name comes from “cavare” — meaning “to hollow out” — which is exactly what you do with each little piece. They’re perfect for catching hearty sauces, tender with a bite, and full of soul.

Ingredients

Semolina pasta dough

Tools

Dough scraper

Gnocchi board

Divide your dough into quarters, then roll each quarter into a long snake with your hands, about as thick as your thumb. Using a dough scraper or butter knife, slice each “snake” into square-ish pillows.

One by one, place these pillows on your gnocchi board . Use your dough scraper or butter knife to shape the cavatelli: by applying pressure and pulling the dough scraper towards you, the dough will curl around itself. Place the finished cavatelli on a large plate or board, covered with a tea towel to avoid the pasta sticking to the plate.

To cook the pasta, bring a large pot of water to the boil, then add a generous amount of salt. Submerge the cavatelli and let them boil for 3-5 minutes. The exact boiling time will depend on the exact size of your pasta. After 3 minutes, you can take out one piece and cut through it: if you still see lighter colored, dry-looking dough in the middle, they will need a bit longer. You can of course also assess by tasting the pasta.