Recipe courtesy of Gerard Renny
Show: Cooking Live
Save Recipe Print
1 hr 45 min
1 hr 30 min
15 min
2 pounds of pasta



Put 2 1/2 cups of the flour into a bowl, make a well in the flour, and add the cheese and eggs. Gradually work the mixture together, adding more flour if necessary, to make a soft but not sticky dough. On a lightly floured surface, knead the dough until it is smooth. Let the dough rest at room temperature, covered with an inverted bowl or wrapped in plastic, for 30 minutes.

Form the dough into a round and cut into quarters. Working with one quarter at a time (cover the remaining dough with an inverted bowl to keep the dough from drying out), on a lightly floured surface, roll the dough into a rope 1/4 inch in diameter. With a knife, cut the rope into 1/2-inch pieces. With your index and third fingers held together, gently press down on each piece, beginning at the top and moving down toward the bottom, dragging your fingers toward you and causing the pasta to roll over on itself. Transfer the formed pasta to a lightly floured jelly-roll pan and let dry at room temperature for at least 30 minutes.

Bring a saucepan of salted water to a boil, and add the pasta. Cook until the cavatelli are al dente, 6 to 8 minutes. They're done when they float up to the top. Drain and toss the desired quantity with your favorite sauce. Freeze leftovers.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Mini Italian Frittatas

Recipe courtesy of Ina Garten

Quick Italian Salad

Recipe courtesy of Ree Drummond

Italian Helper

Recipe courtesy of Giada De Laurentiis

Italian Tuna Salad

Recipe courtesy of Valerie Bertinelli

Italian Seafood Salad

Recipe courtesy of Ina Garten

Italian Subs

Recipe courtesy of Food Network Kitchen

Classic Italian Turkey Meatballs

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories