Cavatelli with quinoa and turmeric 

Cavatelli is the first gluten free fresh pasta recipe by Valentina, our Italian cook who is specialised in fresh pasta. Valentina has just joined the Baci di Dama team to share with us some of her favourite Italian recipes.

The cavatelli is a typical pasta from Le Puglie region, in Italy, where Valentina is from. She has chosen to make them with quinoa flour because this precious grain is packed with fantastic proteins and tastes great. The turmeric will help enhance its flavour and give it a beautiful yellow colour.


Making fresh pasta has to be a pleasure, so no stress, no pressure whatsover, it requires some playful fun and a pinch of practise. At Baci di Dama, we love to call it “the pasta therapy”: it’s so great to find ourselves around a big table, among tons of flours, friends or family and just let our creativit go free. Hope you will enjoy this recipe as much as we did.


Leave the psyllium or the linen seed soak in the water for about 10-15 minutes until they become a kind of gluey gel.


Place the flour on a board or in a bowl. Using a fork first and your hands later, start mixing the flour with the water and all the other ingredients, incorporating a little at a time, until everything is combined.


Put the dough in a wrap and let it rest for about 15 minutes.


Cut one piece of dough and roll it with your hands until you get one rope of dough – 1 cm of diameter. Repeat the same procedure until you finish all the dough. Cut the rope into pieces that measure about 3 cm each.

Now use your index and middle finger to dig the dough and form the cavatelly typical shape.

Take a baking tray, put some quinoa flour all over and then dispose the fresh pasta on it.


Fresh pasta can be consumed fresh or you can freeze it keeping it on the baking tray and once the cavatelly are frozen you can put them together in a plastic bag and again in the freezer.

To cook them, take a large pot, add water, bring it to boil, add the cavatelli and a pinch of salt. Stirn the cavatelli once in a while. Let them cook for 6-7 minutes. Taste to see if ready.

For the sauce you can choose anything you like; in the Puglie region we are used to eat them with some nice broccoli, garlic and chili. Our advice if any… just let it go with your fantasy and most of all enjoy!



Recipe for 4:
1T= 1 cup = 250 ml of water or 160 gr of flour
– 2 cups of whole quinoa flour
– 2 coffee spoons of psyllium (or chopped linseed)
– ½ coffee spoon of turmeric in powder and a little bit of pepper
– 1 cup of warm water (approximately)
– 1 pinch of salt
– a little bit of olive extra virgin oil



 Recipe by Valentina, Trigoduro


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