Cavatelli Pasta: What Cheeses Pair Best?

Cavatelli is a type of pasta that is small and shaped like a shell or a miniature hot dog bun, which is perfect for holding sauces and toppings. It is typically made with semolina flour and water, giving the pasta its distinctive texture, although all-purpose flour can also be used. A variant of the recipe adds ricotta cheese to the dough mix. The dough is kneaded and rolled out, then cut into small pieces and shaped into its characteristic shell shape. Cavatelli is a versatile pasta that can be paired with various sauces, such as tomato sauce, pesto, or a creamy sauce. It is also commonly cooked with garlic and broccoli or broccoli rabe.

Cavatelli pasta and ricotta cheese

Cavatelli is a type of pasta that is often made by hand and is formed by small chunks of a pliable water-based dough. The dough is rolled into ropes by hand, cut into small segments, and finally pressed and rolled to make short, thick, chewy noodles.

Cavatelli is usually made with just flour and water, but ricotta can be added to the dough to give it a creamy, delicate texture. The ricotta also adds a little moisture and makes the dough super easy to work with.

How to Make Cavatelli with Ricotta Cheese

To make cavatelli with ricotta cheese, you will need the following ingredients:

• Whole milk ricotta
• Flour (traditionally "00" flour, but all-purpose flour can also be used)
• Eggs
• Salt

First, drain the ricotta cheese to remove any excess liquid. This step is important as too much liquid will change the texture of the dough.

Next, mix the ricotta, flour, eggs, and salt together in a bowl until a dough forms. You can do this by hand or with a stand mixer. If the dough is too wet, add more flour. If it is too dry, add a little water.

Once the dough has come together, cover it with a damp cloth and let it rest for about 30 minutes. Then, cut the dough into quarters and roll each piece into a long rope, about 1/4-1/2 inch thick. Cut the ropes into 1-1 1/2 inch long pieces.

To form the cavatelli, there are several methods you can use:

• Use your index and middle fingers to press down on a piece of dough and pull your fingers towards you, flipping the dough over itself to form the cavatelli shape.
• Shape the cavatelli around your pinky finger by pressing your finger into the dough and allowing it to cup around the sides.
• Use a gnocchi board, cavatelli board, or fork to roll the pieces of dough and create ridges in the pasta.

Once you have formed all the cavatelli, place them on a floured dish towel set on a sheet pan. Bring a pot of water to a gentle boil, add salt, and gently drop the cavatelli into the water. Cook the pasta for 3-4 minutes, or until it is slightly firm and tender.

Storing and Freezing Cavatelli

Cavatelli can be made ahead of time and stored in the refrigerator for 3-4 days or frozen for up to 3 months. To freeze, arrange the uncooked cavatelli in a single layer on a floured baking sheet and freeze until firm. Then, transfer to a freezer bag or container. Cook frozen cavatelli directly in boiling water, adding a minute or two to the cooking time.

Sauce Pairings for Cavatelli with Ricotta Cheese

Cavatelli with ricotta cheese pairs well with a variety of sauces, including:

• Pesto
• Tomato sauce
• Ragu
• Broccoli or broccoli rabe
• Asparagus sauce
• Butter tomato sauce
• Chicken dumpling soup

Cavatelli pasta and Parmesan cheese

Cavatelli pasta is a type of eggless pasta that is traditionally made with durum wheat semolina flour and water. It is a short, hand-shaped pasta that resembles a shell with a hollow centre, perfect for capturing sauce. This pasta is chewy and rustic and is often served with a tomato sauce, a meat ragu, or a broccoli sauce.

When making cavatelli, it is important to use the right type of flour. Double-milled or "rimacinata" semolina flour is ideal, as it is finely ground and has a soft texture that easily absorbs water. This type of flour creates a pliable, easy-to-knead dough that is perfect for shaping cavatelli.

To make the cavatelli dough, simply combine the semolina flour, water, and a small amount of salt. You can also add a little olive oil if desired. Knead the dough until it is smooth and elastic, and then let it rest for about 30 minutes.

Once the dough is ready, you can shape the cavatelli by hand or using a cavatelli maker. To shape by hand, roll the dough into ropes, and then cut the ropes into small segments. Use your fingers or a butter knife to press and drag the dough towards you, creating a curl and an indentation. This will give the cavatelli its signature ""little hollows" shape.

You can also use a gnocchi board, a cavatelli board, or a hand-cranked cavatelli maker to create ridges on the cavatelli, which will help the pasta sauce cling to the nooks and crannies.

After shaping the cavatelli, you can cook them immediately or freeze them for later use. To cook, simply boil the cavatelli in salted water for 2-3 minutes or until tender.

Now, let's talk about Parmesan cheese. Parmesan cheese is a hard, granular cheese that is often used in Italian cuisine. It has a sharp, salty flavour and is often used as a topping for pasta dishes. When paired with cavatelli, the saltiness of the Parmesan cheese can enhance the flavour of the pasta and add a nice textural contrast.

When serving cavatelli with Parmesan cheese, it is important to use fresh, high-quality Parmesan for the best flavour. Grate the Parmesan cheese and sprinkle it over the cooked cavatelli. You can also add some extra virgin olive oil, freshly cracked black pepper, and chopped herbs such as parsley or basil to further enhance the dish.

Additionally, you can serve cavatelli with a variety of sauces and ingredients that pair well with Parmesan cheese. Here are some ideas:

• Cavatelli with broccoli and Parmesan: Sauté broccoli with garlic and red pepper flakes. Cook the cavatelli and add it to the broccoli along with the Parmesan cheese and a drizzle of extra virgin olive oil.
• Cavatelli Alfredo: Create a creamy Parmesan sauce by melting butter, adding cream, and whisking in grated Parmesan cheese. Toss the cooked cavatelli in the sauce and top with chopped parsley or basil.
• Cavatelli alla Norcina: This dish combines cavatelli with a creamy Parmesan sauce, sausage, and truffles. It's a hearty and flavourful dish.
• Cavatelli alla Parmigiana: Layer cooked cavatelli with a tomato sauce, fried eggplant slices, and Parmesan cheese. Bake until bubbly and golden.

Feel free to experiment with different ingredients and sauces to create your own unique cavatelli and Parmesan combinations!

Cavatelli pasta and creamy sauces

Cavatelli is a type of short pasta that looks like stretched-out shells, with a hollowed-out centre that's perfect for capturing the sauce. It is traditionally made with durum wheat semolina flour, water and a little salt, but you can also use "00" flour, semolina flour, or a combination of the two.

Cavatelli is a very versatile pasta and can be served with a variety of sauces, from a simple garlic butter sauce to a slow-cooked tomato sauce or a ragu. It also goes well with creamy sauces, such as the following:

Creamy Basil & Calabrian Chili Cavatelli

This recipe combines shallots, garlic, fennel seeds, tomato paste, and calabrian chilli peppers with heavy cream and starchy pasta water to create a silky-smooth, spicy sauce. The cavatelli is cooked for one minute less than instructed, so it finishes cooking in the sauce, allowing it to absorb all the spicy tomato flavour. Fresh basil, oregano, and parmesan cheese are added at the end, with the option of garnishing with more basil leaves and parmesan.

Avocado Pesto Cavatelli

This recipe combines spinach leaves, walnuts, pecorino romano cheese, extra virgin olive oil, garlic, salt and pepper to create a creamy avocado pesto sauce for the cavatelli.

Fresh Cavatelli with Endive, Pear & Gorgonzola Cheese

This recipe combines bosc pear, gorgonzola cheese, parmesan cheese, olive oil, lemon juice, salt and pepper to create a creamy sauce with a hint of sweetness from the pear.

Creamy Gruyère and Shrimp Pasta

This recipe combines large shrimp, salt, dry white wine, gruyère cheese, heavy cream, parsley, garlic, and lemon juice to create a rich and creamy sauce for the cavatelli.

Buttermilk Macaroni and Cheese with Baby Kale

This recipe combines buttermilk, heavy cream, mild cheddar cheese, all-purpose flour, butter, nutmeg, baby kale, and cavatelli to create a creamy, cheesy sauce with a hint of nutmeg.

Cavatelli pasta and broccoli

Ingredients

For this recipe, you will need:

• Cavatelli pasta (fresh, dried, or frozen)
• Broccoli (fresh or frozen)
• Olive oil
• Butter
• Garlic
• Salt
• Red pepper flakes
• Parmesan cheese (or Parmigiano Reggiano)
• Chicken broth (optional)
• Cream (optional)

Method

• Bring a large pot of salted water to a boil.
• Add the cavatelli pasta and cook until al dente (slightly underdone). Drain the pasta and set it aside.
• In a large skillet, heat butter or olive oil over medium heat.
• Sauté the garlic until cooked.
• Add broccoli and cook until tender. If using frozen broccoli, cook for a shorter time.
• (Optional) Add chicken broth and cream. Simmer for a few minutes.
• Turn off the heat and stir in the cheese.
• Combine the cavatelli with the broccoli mixture, folding them together until well mixed and the pasta is coated.
• Add more cheese and serve.

Tips

• You can add more vegetables to this dish or substitute cauliflower for part or all of the broccoli.
• If you can't find cavatelli, you can use orecchiette or penne pasta instead.
• Freshly grated Parmesan cheese melts easier and gives a better flavor than pre-grated cheese.
• If using frozen cavatelli, use stock instead of pasta water in the recipe.

Cavatelli pasta and tomato sauce

Cavatelli pasta is a popular Italian dish that is enjoyed worldwide. This pasta is small and shaped like a miniature shell, perfect for catching sauces and toppings. The word "cavatelli" comes from the Italian word "cavare," which means "to hollow out." This refers to the unique shape of the pasta, which is formed by rolling small pieces of dough and then curling the edges inward.

Traditionally, cavatelli dough is made from semolina flour and water, sometimes with a small addition of olive oil. The dough is kneaded and rolled out, then cut into small pieces and shaped into its characteristic shell form. Cavatelli is incredibly easy to make at home and only requires flour, water, and patience.

Cavatelli is a versatile pasta that pairs well with various sauces and ingredients. Here are some tips and suggestions for preparing Cavatelli with Tomato Sauce:

Preparing the Cavatelli:

Start by making the cavatelli dough with semolina flour, water, and a small amount of olive oil. You can also add a pinch of salt to taste. Mix the ingredients until a dough forms, then knead it until smooth. Let the dough rest for about 15 minutes before rolling it out.

Use a rolling pin to roll the dough to about 1/4-inch thickness on a lightly floured surface. Cut the dough into strips, then cut the strips into small segments that will form the individual cavatelli. You can use a cavatelli maker or a simple butter knife to shape the pasta.

To shape the cavatelli, you can use a gnocchi board, a fork, or a butter knife. Place a segment of dough on the gnocchi board or the back of a fork, cut-side down. Press your thumb into the dough and roll it down the board or fork toward the counter to create an indent and a grooved pattern. Repeat this process for the remaining dough segments.

Once shaped, place the cavatelli on a baking sheet lined with parchment paper and let them dry at room temperature for about 30 minutes to 1 hour. You can then cook them immediately or freeze them for later use.

Preparing the Tomato Sauce:

For the tomato sauce, you'll need high-quality canned tomatoes, extra-virgin olive oil, garlic, fresh basil, and salt to taste. You can also add chilli flakes for a spicier sauce. Start by heating the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes (if using) and cook until the garlic is soft but not browned.

Next, add the crushed tomatoes and their juice to the skillet and increase the heat to high. Cook the sauce until it thickens, which should take around 10 minutes. You can use a handheld blender to puree the tomatoes for a smoother sauce texture.

Combining the Cavatelli and Sauce:

Bring a large pot of salted water to a boil and add the cavatelli. Cook until the cavatelli is al dente, which should take 2 to 3 minutes for fresh pasta or slightly longer for frozen. Drain the pasta and set it aside.

Add the cooked cavatelli to the skillet with the tomato sauce and toss to combine. You can also add a small amount of the pasta cooking water to the sauce to adjust the consistency. Serve the cavatelli with tomato sauce in individual bowls, garnished with fresh basil leaves and grated Romano or Parmesan cheese.

Variations and Additional Ingredients:

While cavatelli with tomato sauce is delicious on its own, you can also experiment with adding other ingredients to create a more substantial dish. Here are some suggestions:

• Ricotta Cheese: Stir in some room-temperature ricotta cheese into the tomato sauce just before adding the cavatelli. This adds a creamy texture and a rich flavour to the dish.
• Meat: For a heartier meal, you can add cooked ground beef or Italian sausage to the tomato sauce. Brown the meat in a skillet and drain the excess fat before combining it with the sauce.
• Vegetables: Roast or sauté vegetables such as broccoli, cauliflower, squash, or green beans, and add them to the cavatelli and tomato sauce. This adds a nutritious and flavourful element to the dish.
• Cheese: Top the cavatelli with grated Parmesan or Pecorino cheese just before serving for an extra cheesy treat.

Frequently asked questions