Hello there, Reader!

In last week’s newsletter, I shared Roasted Potatoes Worth Turning the Oven On For! If you missed it, you can catch up HERE.

This week, I wanted to talk about a pasta that feels especially close to my heart — cavatelli.

It’s one of those pastas that shows up again and again in Italian kitchens. Simple ingredients, rolled by hand, and always tied to family meals.

Every household makes it a little differently, but the feeling it brings to the table is always the same: comforting, familiar, and satisfying.

Over the years, I’ve shared a few different ways to make cavatelli, depending on what you’re in the mood for or what you have on hand.

A Few Cavatelli Variations

​Homemade Cavatelli Pasta Dough​
My family's recipe — simple, sturdy, and perfect for hearty sauces.

​Ricotta Cavatelli​
Soft, tender, and a little more forgiving. This one is especially nice if you’re newer to making pasta at home.

​Whole Wheat Cavatelli Pasta Dough​
A heartier option that works beautifully for everyday meals.

Favorite Cavatelli Pairings

Once the pasta is made, cavatelli really shines when paired with simple, well-balanced sauces. Here are a few favorites from my kitchen.

​Cavatelli with Tomato Ricotta Sauce​
This one holds a special place for me — it was my dad’s favorite. Simple, saucy, and always comforting.

​Sautéed Broccoli and Cavatelli​
This is the most popular cavatelli recipe on the site — and for good reason. Simple ingredients, big flavor.

​Avocado Pesto Cavatelli​
A little unexpected, but surprisingly delicious. Proof that cavatelli works just as well with modern flavors.

Whether you’re making pasta from scratch or cooking with store-bought cavatelli, I hope one of these recipes finds its way to your table this week.

READER REVIEW OF THE WEEK!

Thank you for reading, and as always, happy baking and cooking!

Have a great week!

Ciao for now,

Maria