Cavatelli derives its name from the Italian word “cavare,” which means to carve or hollow out. This pasta originated around 1200 AD in the regions of Molise and Puglia. After its creation, it spread widely throughout other parts of Italy. In southern Italy, cavatelli was typically served with a simple sauce and accompanied by proteins such as mussels and pork. The King of Naples and the holy Roman Emperor King Frederick II (1194-1250) was particularly fond of this pasta. At that time it was called Croseti. Every July there was a festival called “Cavietelle de Savecicce”. They served Cavatelli seasoned with sausage, and Pork sauce. These little pieces of fresh pasta are easy to make and after a few times, you will become a pro-Cavatelli maker. 

These crunchy little pasta morsels can be paired with your favorite pasta sauce, whether it’s Marinara sauce, meat sauce, or any other option you enjoy. No matter which favorite sauce you choose, this Ricotta Cavatelli will enhance both the flavor and texture of your dish. Additionally, it can be added to soups as a delightful alternative to croutons or dry pasta. 

Homemade Ricotta Cavatelli Ingredients:

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• 1 cup Semolina Flour
• 1/2 cup Fresh Ricotta Cheese
• 1/4 Cup Water
• 1 egg
• Canola oil for frying

Fried Ricotta Cavatelli Recipe Directions:

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1. Start with a clean work surface, and make a pile with 1 cup of Semolina Flour. Make a crater in the center of your pasta pile, and drop in 1 egg, and 1/4 cup of water. 
2. Next with a fork beat the egg/water mixture while slowly folding in the flour. When completely mixed, fold in the Ricotta cheese with a scraper. This should form a moldable ball of dough.
3. Knead the ball of dough on a lightly floured work surface for 4-5 minutes to remove all the air from the dough. This will also increase the elasticity of your ricotta mixture.
4. Set the ball of dough in a large bowl, cover, and let rest for 30 minutes.
5. Next, take your homemade Cavatelli dough and cut it into 4 pieces. On a lightly floured surface roll each piece of dough into a dough rope about 10-12 mm in diameter. Next, use your scraper and cut the dough rope into pieces about 12mm in length. Keep dusting the dough with semolina flour to keep it dry while you shape the pasta.
6. Roll each piece over your Gnocchi pasta board with the side of your thumb using gentle pressure (see video). If you don’t have a Gnocchi pasta board, simply roll the pasta over a wooden surface. Some chefs roll it over a fork, but I never had much luck with that. It may be helpful to dust your gnocchi pasta board with a little flour to keep the pasta dough from sticking.
7. Heat the Canola oil (or any type of high smoke point oil) in a large frying pan to 325 degrees F. Use enough oil to completely cover the pasta. Fry until golden brown, this should only take about 5-7 minutes.

Helpful Hints for Your Homemade Pasta Recipe:

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• Keep constantly dusting your work surface, and fresh pasta dough with flour. When your dough is sticky it is telling you it needs more flour.
• If large eggs are not available smaller sizes will work
• If your dough is too dry and not elastic enough add more Ricotta cheese to moisten it or If it is too wet or sticky add more flour.

Variations of this Ricotta Cavatelli Recipe:

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• If rolling and kneading the dough may seem too laborious consider using a stand-up mixer with a dough hook. Simply combine all the ingredients and mix for 10-15 minutes.
• If you want to be completely automated, a Cavatelli machine can be used. This is a fancy pasta machine that also makes shell-shaped pasta, and will even make Ricotta Gnocchi.
• If you prefer a healthier version of the Fried Ricotta Cavatelli recipe you can boil the pasta. Simply prepare a large pot of salted water, sake off the excess flour, and cook the pasta in the boiling water until it floats, then check to make sure they are done. Additionally, you will have pasta water to add to your favorite sauce.
• If you prefer traditional pasta dough you can use all purpose flour. I have heard some chefs using rice flour, but I have never tried it.
• You can make a vegan version by omitting the egg, and Ricotta cheese, but the pasta may be rubberlike.

Storage of Fried Ricotta Cavatelli:

• Refrigeration is necessary due to the ricotta cheese
• The Cavatelli can be frozen before they are cooked by letting them dry out for several hours, and coat them with flour (keep them from sticking together). Freeze them in an airtight container, or zip-top bag. They will keep for several months.
• They can be refrigerated before or after they are cooked and will stay fresh for several days.
• If you have excess remaining dough simply wrap it in plastic wrap, and it will be usable for several days.