Cavatelli are a small, indented pasta popular throughout Southern Italy. Similar to gnocchi, they are among the easiest types of hand formed pasta to make from scratch. Cavatelli were a favorite of my Dad, who was definitely not a pasta lover but I remember he liked the “cavati” from the Italian market. Perhaps they brought back a long ago memory of pasta being made in the home.
Traditional cavatelli are made with semolina flour. They are shaped on a smooth surface, with the cavity formed by pressing fingers into the dough, or by using a knife. To make them gluten free, the semolina was replaced with a gluten free flour blend and the addition of eggs (again not traditional) helped form a smooth stretchy dough.
I served the cavatelli with an easy pan preparation of Italian Chicken Sausage, mushrooms and peas. It was so good! A simple, satisfying meal that was just the right amount for the two of us. If you have bigger appetites or want leftovers just double the recipe!
Dinner for two.
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For the pasta
- 70 g. gluten free flour blend (I used Better Batter Original Blend)
- 3/4 tsp. olive oil
- 1/8 tsp. salt
- 1 egg
- 1 yolk
Finish the dish
- 6 oz. (2 links) gluten free Italian Chicken Sausage
- 1 cup frozen peas
- 2 garlic cloves, minced
- 2 cups sliced mushrooms
- 2 tbsp. olive oil + more for finishing
- pinch red pepper flakes (optional)
- splash (~ 1/4 cup) of white wine
- 1 tbsp. of butter
- grated cheese
- Italian parsley
Combine the pasta ingredients in the bowl of a stand mixer and beat 3-4 minutes with the paddle attachment.
Gather the dough into a ball and dust with flour. Cover with plastic wrap and rest 15 minutes.
Generously flour a cutting board. Use a bench knife to divide the dough into 4 sections. Working with one section at a time, roll the dough into a 1/2″ rope.
Cut the rope into 1/2″ pieces, then use a small paring knife to gently press and drag the pieces toward you to form the center indentation and curled edges.
Place the formed pasta on a floured tray and refrigerate until ready to cook.
To finish the dish cut the sausage links in half lengthwise and then slice into half moons.
Heat a braising pan or heavy skillet on the lowest setting and add 2 tbsp. olive oil. Add the garlic and red pepper flakes and gently warm them to infuse the oil. Heat a large pan of salted water for the pasta.
Add the sausage to the pan, cook for 1 minute then add the peas and the mushrooms.
Turn up the heat and cook, stirring frequently until most of the liquid evaporates.
Cook the pasta for 3 minutes. It’s done when it floats to the top.
Add a little more olive oil, splash of white wine and a pat of butter to the skillet. Drain the pasta and toss with the sausage mixture. Cook for 1-2 more minutes to incorporate the flavors.
Drizzle with olive oil, then top with grated cheese and a sprinkle of parsley.
Notes ♪♫ As you probably know, I am a huge fan of Better Batter brand gluten free flours (not sponsored). Both their Original Blend and Artisan Flour Blend are wonderful for making fresh pasta, either by hand or machine. Check out some of my other made from scratch pasta dishes, like this Gluten Free Trofie and Gluten Free Pappardelle.