Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Farro Cavatelli

Yield: about 1 lb.

Adding farro flour to cavatelli dough enriches the pasta’s flavor so that it stands up beautifully to a robust meat sauce. The cocoa powder in the dough is optional, but it adds another layer of flavor and turns the dough a lovely chocolate brown.


  • 6 oz. (1 cup) farro flour
  • 6 oz. (1 cup) semolina flour
  • 3/4 cup warm water
  • 1 Tbs. unsweetened cocoa powder (optional)
  • 1-1/2 tsp. fine sea salt


  • Mix the flours in a bowl. Mound them on a clean, preferably wood, surface, and form a well in the center. Slowly pour in the water. Add the cocoa powder, if using, and 1-1/2 tsp. salt. Beat lightly with a fork to combine. Mix the dough, and knead it into a smooth ball, adding more flour as needed if the dough is sticky, about 5 minutes. Cover with plastic wrap, and let rest at room temperature for at least 30 minutes and up to 2 hours.
  • Cover two large rimmed baking sheets with clean kitchen towels, and sprinkle them with semolina flour. Cut the dough into 6 equal pieces and rewrap 5. Roll the remaining piece into a long rope about 1/2 inch thick. Cut the rope into 3/4-inch-long pieces. If you have a gnocchi board or a cavarola board, use your index and middle fingers to roll each piece of dough along the board, pressing as you go. This will create depressions from your fingertips on one side of the cavatelli and a decorative embossed pattern from the board on the other, both of which help to hold sauce. If you don’t have a specific pasta tool, use the tines of a dinner fork, holding it at a 90-degree angle with the tips of the tines touching the work surface. Roll the pieces of dough down the tines to create a depression on one side and a pattern on the other. (You can use the same method with a flat or hand grater.) Otherwise, just shape the cavatelli on your work surface, pressing your index and middle fingers into the piece of dough and rolling it toward you. A wood surface is best, as it creates a slightly rough exterior on the cavatelli, good for getting sauce to adhere.
  • Place the cavatelli on the prepared baking sheets as you work, taking care to keep them from touching. If not using immediately, place the baking sheets in the freezer until the cavatelli are firm. Then transfer to a tightly lidded container or zip-top freezer bag, and freeze until cooking time. To cook, transfer directly from the freezer to the pot of boiling water.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial