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Cavatelli with capers
45′ minute

For pasta dough:

  • 400g of durum wheat semolina flour
  • 200g of water
  • 1 pinch of salt


Put the flour on a cutting board, make a “volcano” e add water in the center of it. Mix it until everything is mixed up. Knead until getting a soft and smooth dough, not sticky and leave it to rest in the fridge wrapped in plastic wrap for 30 min. Use a spatula for pasta to cut a small piece of dough and start to rolling until to get a “tube” of 1 cm. Then cut it in cylinders of 1 cm each. Rolling with your finger every of those pieces of pasta you will obtain the “cavatelli” pasta shape.

For stuffing:

  • 200g tomatoes (pomodorini del piennolo)
  • 30g capers under salt
  • 1 bunch of capers leaves
  • 2 garlic cloves
  • 1 potato
  • Extravirgin olive oil (q.s.)
  • Chilly (q.s.)
  • Salt


Saute the crushed garlic in frying pan with extravirgin olive oil. Remove the seeds of tomatoes, add them in the pan. Wash the capers under running water and add them. Boil capers leaves in pot just for one minute and add them with little chili and a pinch of salt. Cook everything over high heat. In the meantime boil a potato, when ready just drain it and pour it into the pan and let it stir in the sauce.



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