Potato Cavatelli

Name: Potato Cavatelli
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 4
Ingredients: Remilled durum wheat semolina 1 cup; Type 00 flour 1 ¼ cup; Potatoes 3.5 oz; Water (at room temperature) 0.3 cup

it de fr es br

292

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 292
Carbohydrates g 62.6
of which sugars g 1.4
Protein g 8.9
Fats g 0.7
of which saturated fat g 0.15
Fiber g 2.7
Sodium mg 8

Difficulty: Average
Prep time: 40 min
Cook time: 40 min
Serving: 4
Cost: Very low

PRESENTATION

Recipe by
Caterina Ceraudo

Potato cavatelli from Puglia, you know, it brings a touch of Italian charm right to your table. Seriously, even a regular dinner can feel special. This dish is deeply rooted in Southern Italy's rich culinary tradition, where cavatelli has been a staple for ages. And the twist? Incorporating boiled potatoes into the dough along with semolina. This creates a pasta that's softer and more tender than your usual kind. It is really like a blend between traditional pasta and gnocchi—offering a texture that's both familiar and fresh. Shaping each piece by hand? That's part of the fun. You press and roll to create these charming, concave shells, perfect for capturing any sauce. There's something so satisfying about mastering this hands-on technique and watching your homemade cavatelli come together—right there on your countertop. Chef Caterina Ceraudo’s approach really shows how just one ingredient can transform the texture and overall feel of the dish.

In Puglia, you’ll find potato pasta recipes served with all sorts of toppings. Endless possibilities, really. Whether it's a simple tomato sauce, a sprinkle of aged ricotta for a sharp contrast, or a mix of cherry tomatoes and basil during the warmer months, the soft, moist cavatelli highlight every flavor. It's like a tradition for families to gather and make these in large batches—each adding their unique touch to the shaping process. And you know what? That's what makes Italian potato cavatelli special among other easy pasta recipes. It combines a rustic, homemade vibe with a hint of indulgence. Trying out different pairings, like cavatelli with cherry tomatoes or cavatelli with ricotta, means you never tire of its taste. Each version shows a new aspect of the region's culinary heritage. Perfect for both Sunday lunches and weeknight dinners, especially if you enjoy experimenting with homemade pasta techniques that feel so welcoming and fun. Whether you are a seasoned cook or a kitchen newbie, making potato cavatelli is a really really good way to connect with Italian tradition while adding your own personal touch.

How to prepare Potato Cavatelli

To prepare the cavatelli, first boil the potatoes starting from cold water until they are soft enough to be easily pierced with a fork 1; it will take 30-40 minutes, depending on the size. Mix the flour with the semolina 2, then mash the potatoes into the bowl 3; the skin will remain inside the potato masher.

Add the room temperature water 4 and mix the mixture with your hands 5, then transfer to the work surface and continue to knead to obtain a smooth and homogeneous dough 6.

Use a dough scraper to divide the dough into smaller portions 7, lightly flour the work surface and roll them out with your fingertips to form ropes about 0.5 inches thick 8. Cut the ropes into pieces no longer than 0.75 inches 9.

With your thumb, press each piece on the cut side and drag it on the work surface from bottom to top 10 to create the classic concave shape 11. Place them one by one on a lightly floured cloth, and the potato cavatelli are ready to be cooked and dressed as you like 12!

Storage

Once ready, you can choose whether to cook the cavatelli immediately or dry or freeze them.

If you decide to dry them, leave them overnight on a floured cloth, spaced apart; the time may vary depending on the humidity in the room. You can store them for a month in a jar or bag.

If you choose to freeze them, spread the cavatelli on a tray and place them in the freezer for about half an hour before transferring them to a bag without the risk; this way they will not stick together.

Advice

Fresh cavatelli should be cooked in boiling salted water and can be drained as soon as they float. On the other hand, dried or frozen cavatelli will need a few more minutes of cooking!

For the translation of some texts, artificial intelligence tools may have been used.

Potato Cavatelli

PRESENTATION

How to prepare Potato Cavatelli

Storage

Advice

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