Course Lunch
Cuisine Italian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 -6
Author Carla Zanardi


  • 300 g wheat flour (this needs to be semola flour)
  • 1 tablespoon olive oil
  • 100 ml warm water or as needed!
  • 1 pinch salt


  1. Put the flour on a large board, then make a well in the centre of the flour and add oil and salt and a little warm water
  2. Mix, drawing in the flour and adding more warm water as needed till you have a dough
  3. Knead until smooth and I elastic
  4. Take a small piece of the dough and make a very thin sausage
  5. Cut into pieces about 1/2cm for cavatieddi and about 1.5cm for lolli
  6. Use your thumb to press out and the fleshy part of your fingers roll back into curled shells for cavatieddi, for lolli, press the longer strips with three fingers, then roll back in the same way as cavatieddi.
  7. Lay onto a floured surface and dry for around 30 mins
  8. Cook in boiling water for 10-15 minutes before draining and serving with sauce