What is cavatelli, and what is it made of?
Cavatelli begins with semolina flour and water; however, some recipes will include ricotta cheese. Traditional southern Italian versions of cavatelli are simpler. The dough is rolled into ropes, then cut into small pieces. Once the dough is cut into small pieces, it is pressed with fingers or a specialized tool to produce the characteristic shell-shaped cavatelli with ridges.
These ridges on the cavatelli make a big difference. The ridges allow the sauce to cling to the cavatelli, making it easier to get the flavors of the sauce into each bite. Cavatelli resembles a small, pressed hot dog bun in terms of shape. The concave shape of the cavatelli provides a surface area for the sauce, and the ridges provide an additional surface area for chunky ingredients to adhere to.
How does cavatelli differ from gnocchi?
Gnocchi is typically made with potato and may contain a small amount of flour. Cavatelli is made using semolina flour (which contains no potato) and therefore produces different textures and flavors in comparison to gnocchi.
The primary difference in the texture of these two types of pasta is the density. Gnocchi should be light and pillow-like when cooked correctly. Cavatelli has a chewier texture – it is denser and firmer than gnocchi. To compare gnocchi to cavatelli would be to compare soft clouds to a firm bite.
Shape is also a factor. Gnocchi typically come in small, round dumpling shapes and often have fork marks pressed into them. Cavatelli stretches longer in a rolled shell shape. While both forms of pasta have ridges, the curved shape of the cavatelli captures the sauce in a manner different than the rounded shape of gnocchi.
Lastly, cooking times vary significantly between the two types of pasta. Gnocchi cook quickly – about 2-3 minutes until they float. Due to the denser dough used for cavatelli, the cooking time is much longer – about 8-10 minutes for freshly made cavatelli to achieve the correct texture.
What sauces are best suited for cavatelli?
Because cavatelli is thicker and more dense than many other types of pasta, hearty sauces are best suited for it. One of the most traditional ways to serve cavatelli is with a tomato sauce that includes Italian sausage. The ridges of the cavatelli will trap the pieces of sausage, and the sauce will fill the crevices of the ridges.
Another traditional way to prepare cavatelli is with broccoli rabe that has been sautéed in garlic and olive oil. The bitterness of the broccoli rabe complements the neutral flavor of the cavatelli.
A meat ragu is also excellent with cavatelli. The ragu adheres to the ridges of the cavatelli much better than to smoother pasta shapes. The ridges on the cavatelli act as miniature boats holding chunks of meat and sauce.
Finally, pesto is a great accompaniment to cavatelli. The basil sauce will settle into the ridges and provide flavor in each bite. Our pasta menu offers a variety of ways to prepare cavatelli and showcase how versatile this shape is.
Should cavatelli be chewy or soft?
Cavatelli should have a certain bite to it. Not hard or stiff, but certainly firmer than potato gnocchi. When chewing cavatelli, you should feel some resistance from the semolina flour and the manner in which the dough was worked.
If cavatelli becomes overcooked, it will become mushy and lose what makes it unique. Therefore, the texture of the cavatelli should remain intact even after sitting in a sauce for a few minutes. That is why it can handle bold, chunky sauces better than delicate pasta can.
What should I order if I like gnocchi but want to try something new?
Order the cavatelli in a sauce that you know and enjoy. For example, if you like gnocchi with tomato sauce, try cavatelli in the same sauce. The different texture will provide a new experience, while maintaining the same flavors you enjoy.
Cavatelli with sausage and broccoli rabe is a combination that gnocchi cannot match. The firmer cavatelli will stand up to the bold flavors of the sausage and broccoli rabe without breaking down. Ready to try it for yourself? Make a reservation and see the difference at Quattro in Boston’s North End.