Delicious handmade Cavatelli pasta or Gnocchetti Sardi pasta made with spelt flour and served with a dreamy creamy cheesy Broccoli pasta sauce. You can also use ready-made pasta and whip up this incredible dish in just 20 minutes!
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I love using spelt flour to make pasta dough. I think half of the times I make pasta I use spelt flour. The flavor is more nutty and intense and the texture is chewy with a nice bite. It goes very well with many sauces, especially vegetable ones and one of my favorite sauces ever is this creamy broccoli pasta sauce. It's mild and cheesy, perfect for any pasta shape and a quick dinner for the whole family.
Don't get demotivated about making handmade Cavatelli pasta. If you don't have spelt flour, you can use Semolina or All-Purpose flour. If you don't have time, just use regular store-bought pasta and enjoy a quicker but still delicious pasta dish.
Check out also these Spelt Cumin Saltine Crackers to use the remaining spelt flour.
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Ingredients
- Spelt Cavatelli Pasta: A type of pasta made from spelt flour, known for its nutty flavor.
- Broccoli: Fresh broccoli, chopped into florets, is the star of our creamy sauce.
- Garlic: Minced, adds a punch of flavor to the sauce.
- Heavy Cream: For that irresistibly creamy texture.
- Parmesan Cheese: Finely grated, for a touch of umami and richness.
- Olive Oil: Used for sautéing the garlic and broccoli.
- Salt & Pepper: To taste, for seasoning the sauce and pasta.
Variations & Substitutions
- Spelt Cavatelli: Can be replaced with whole wheat or regular cavatelli if spelt is unavailable.
- Heavy Cream: For a lighter version, use half-and-half or a plant-based cream.
- Parmesan Cheese: Nutritional yeast or vegan parmesan can be used for a dairy-free option.
- Spicy Kick: Add red pepper flakes while sautéing the garlic for a bit of heat.
- Extra Veggies: Mix in sautéed mushrooms or spinach to the sauce for more variety.
- Lemon Zest: Stir in some lemon zest before serving for a fresh twist.
What's the difference between Cavatelli and Gnocchetti Sardi?
They're 2 pasta shapes with different origins but they look very similar.
Cavatelli are originally from the Molise region but they're also very common in Apulia and other Southern regions such as Campania and Sicily. The origins of the name come from the word "cavati" which means hollow, due to their shape. Cavatelli pasta can either have stripes, like Gnocchetti Sardi, or be smooth. Depending on if you use a striped board or not while shaping.
Gnocchetti Sardi, also known as Malloreddus in Sardinian language, are originally from Sardinia. They're called Gnocchetti because their shape reminds of small Gnocchi, but they're not made with potatoes. The striped pattern is made by dragging the pasta dough onto a striped basket called Ciuliri. In the traditional recipe sometimes also Saffron is added to the dough.
Check out also this extensive guide with step-by-step videos on how to make 10 different shapes of fresh pasta without a pasta machine.
Serving Suggestions
Serve this comforting pasta dish hot, garnished with extra parmesan cheese and a sprinkle of freshly ground black pepper. A simple side salad or garlic bread makes a lovely accompaniment, balancing out the meal.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or cream to loosen the sauce if necessary. Freezing is not recommended as the cream sauce may separate.
Recipe FAQs
Yes, just ensure it's thawed and drained well before using.
No, spelt is a type of wheat and contains gluten.
Absolutely, use plant-based cream and cheese substitutes.
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📖 RECIPE
Ingredients
Method
- In a large bowl, mix the flour with the pinch of salt and oil, then slowly add the water while mixing with a fork.
- When it starts to become a dough, start mixing with your hands and add more water or more flour until you get a uniform non-sticky ball of dough.
- Knead the dough for a few minutes to incorporate air, then wrap it in plastic wrap and set aside to rest 10 minutes in the fridge.
- When the dough is rested, divide it into 3 or 4 parts and roll each into a long snake about 2 cm (¾ inch) thick.
- With a knife, chop pieces of 1,5 cm (½ inch), then with your fingers roll each piece on a gnocchi board or a fork or a cutting board to make them hollow. See picture above in the post for reference.
- Set them aside on a clean cloth to rest.
- Chop the broccoli into small pieces and add them in a large pan with a drizzle of olive oil and the minced garlic. Sautè for 2-3 minutes at medium heat.
- When it starts to brown, add the cream and a little bit of water. Turn down the heat and simmer for 10-15 minutes. Season with salt, black pepper and chili pepper flakes. At this point you can choose to blend the sauce to make it even creamier. Otherwise leave it chunkier.
- Toss the pasta in a pot with salted boiling water and drain when cooked. Fresh pasta will cook in 2-3 minutes while for store-bought pasta follow the directions on the package.
- Add the pasta to the sauce, sprinkle a generous amount of Parmigiano cheese and serve.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Notes
Have you tried this recipe?
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