Cavatelli are one of the most unique–and most delicious–pasta shapes. Formed from an eggless semolina dough, they are thick and chewy, with ridges to hold onto the robust sauces that often accompany them. Cavatelli are the perfect comfort food, and they really can’t be manufactured on a large scale. To really experience these chewy little nuggets, you have to make them from scratch. Luckily, forming cavatelli is not hard, especially with the expert guidance of Matt Abdoo, chef de cuisine at Del Posto.
…And be sure to check out Matt’s fantastic tutorial on making the perfect semolina pasta dough–click here!