Homemade ridged cavatelli made with a rigagnocchi (gnocchi board). They closely resemble malloreddus or Sardinian gnocchetti, but are at least 2 or 3 times larger and are part of the great family of traditional fresh pasta, such as homemade Busiate, Maccheroni al ferretto and many other delights! For this pasta shape you only need water and re-milled durum semolina and in a few steps you’ll have a delicious pasta that you can dress in a thousand ways, ready to be served. I prepared a simple dressing with homemade tomato sauce and salted ricotta, also inspired by Pasta alla Norma, a dish from my tradition, but you can also prepare a good pesto in the version you prefer or a delicious meat ragù! Want to try making Sardinian-style gnocchetti at home too? To make them you’ll only need a bit of patience, a rigagnocchi (gnocchi board), your fingers or a spatula and some patience! Let’s go to the kitchen then and discover together how to make ridged cavatelli, but as always before we roll up our sleeves I remind you that if you want to stay updated on my recipes you can follow my Facebook page and my Instagram profile.
Also see:
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 10 Hours
- Preparation time: 30 Minutes
- Cooking methods: Other
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make ridged cavatelli
- 4 cups re-milled durum semolina
- 1 cup very hot water
Tools / Equipment
- Bowls
- Rigagnocchi (gnocchi board)
Preparation of re-milled semolina cavatelli
Fresh pasta is different from dried pasta and it does not expand during cooking, so I recommend working with about 3/4 cup (100 g) of flour per person.
Pour the flour into a bowl and add the very hot water little by little, stirring with a spoon. Turn everything out onto the work surface and knead the dough until it becomes compact and homogeneous.
Fresh pasta dough is very dry and rather difficult to work with; if the amount of water you added is not sufficient, add a little more (not all flours behave the same), but be careful not to make the dough too soft because you won’t be able to form the busiate.
Form a ball as smooth and homogeneous as possible, cover it with a bowl and let it rest for about ten minutes. After resting, take small pieces of dough and
roll ropes less than 3/8 inch thick, then cut them into pieces about 3/4 inch long. Lightly flour the rigagnocchi (gnocchi board) and, using two fingers or, as I do, a spatula,
press each piece onto the rigagnocchi, hollowing and ridging it.
Once all the ridged cavatelli are prepared, they’re ready to be plunged into boiling water.
Here is the video showing the process to make ridged cavatelli
For cooking, as with any other type of pasta, cavatelli should be plunged into plenty of slightly salted boiling water, and they will take about 4–5 minutes once the water has returned to a boil. You can dress them with the sauce you prefer.
Storage notes and tips
If you intend to dry the pasta, place it in a basket where it can breathe and keep it in a dry, cool and ventilated place. In this case, cooking times may even triple.
Follow me on social media to stay updated on new recipes: Pinterest; Twitter; YouTube; TikTok.
From here, you can return to the HOME and discover new recipes
