Fante’s Cousin Elisa’s Cavatelli Maker


Cousin Elisa’s Cavatelli Maker is a quality machine for making traditional cavatelli in your home kitchen. It will grab the dough and fold it into the hot-dog-bun shape, make ridged impressions on one side, and cut the appropriate length, all in one quick stroke.

• Cousin Elisa’s Cavatelli Maker forms uniform size cavatelli for even cooking results.
• Their small size and thinness is ideal for quickly simmering, sautéeing, or baking.
• Forms the ideal shape and texture for holding on to your most delectable sauces.
• For later use, you can freeze the uncooked cavatelli.
• Wipe Cousin Elisa’s Cavatelli Maker with a clean, dry cloth. Do not immerse in water.
• Booklet included with instructions, recipes, and tips.


6″ high plus clamp.
Approx 9″ high overall.
Clamps onto counter or table that is up to 1-3/8″ thick.
Cast aluminum alloy nonstick body.
Nickel plated steel parts.
Plastic rollers.
Plastic handle knob.
1 year limited warranty.

How to Order


Assembly and Use

Attach the machine to the edge of your work surface (up to 1 3/8″ thick) using the clamp provided. Unscrew the knob from the crank, move it to the outside and re-secure the knob with the nut.

Making the Dough and Forming the Cavatelli

1. Measure out each ingredient for your dough recipe. Sift flour together with salt. Form into a mound and make a well (figure 1). Break eggs into the well. Slowly beat the eggs and incorporate flour mixture. Mix and knead until you have a homogeneous ball of dough (figure 2).

2. Wrap your dough in plastic wrap, or cover with a towel, for at least an hour so the dough can rest.

3. Next, quarter the dough (rewrap what remains so it won’t dry out). Roll the first portion into a ribbon, about 12” to 18” long and 1/2″ to 3/4″ thick (figure 3).

4. Make sure the dough ribbon is well floured. Slowly feed the end of the ribbon into the Cavatelli Maker rollers and turn the crank. It will grab the dough, fold it into the hot dog bun shape, and cut it while making impressions on the outside, simultaneously (figure 4). Practice different speeds to achieve perfect results: turning too fast may clog the machine with dough. If you start out with a few misshapen pieces, work them back into a dough ball and try again.

5. Repeat steps 3 and 4 until all pasta is formed. Keep cavatelli on floured cookie sheets while you prepare your sauce, then cook according to instructions.

Cooking the Cavatelli

Bring a pot of salted water to a boil. Sprinkle the cavatelli carefully into the water. Don’t add them all at once or they will stick together. Stir gently and return water to a boil. Cook for 5 to 7 minutes. Drain well and toss with your sauce.

Storing Cavatelli for Later Use

Cavatelli can be made in advance and cooked later.
Prepare them according to the instructions above. Place finished cavatelli in an air-tight container and store in a dry location. Or, freeze them until you’re ready to cook them. Do not thaw the cavatelli before cooking. Simply add 5 minutes to the cooking time.

Clean and Care

Wipe the Cavatelli Maker with a clean, dry cloth. Never submerse in water or place in the dishwasher.

Ricotta Cavatelli
Enrico aka “Bacon”

Serves 4 (or 2 if you’re really hungry!)

16 oz ricotta cheese
2 eggs
1 pinch of salt
3 cups (1 lb) all purpose flour
1. Sift flour together with salt
2. Form mixture into a mound and make a well in the center
3. Break eggs into the well and add ricotta
4. Slowly beat the eggs and incorporate with ricotta and flour mixture
5. Mix and knead until you have a homogeneous ball of dough
6. Follow steps 2 through 5 on page 2 for forming and cooking the cavatelli
Goes perfectly with Mushroom and Thyme Sauce

Mushroom and Thyme Sauce

8 oz mushrooms
(We used a variety pack of shiitake, crimini and porcini)
3 sprigs of fresh thyme
2 Tbsp butter
2 cups dry white wine
1 cup heavy cream
2 cups chicken stock
2 small shallots, minced
2 cloves garlic, minced
2 Tbsp olive oil
Salt and pepper, to taste

1. Heat the olive oil on low in a heavy 3-quart saucepan
2. Add the shallots, garlic, salt, and pepper and sauté until juicy, about 5 minutes
3. Add butter and mushrooms and sauté for another 5 minutes
4. Turn the heat up to medium, add the wine and cook until it reduces by half
5. Add the stock and thyme and reduce again by half, then add the cream and reduce until the sauce thickens and becomes slightly shiny, about 5 minutes
6. If you would like a smoother sauce, strain into a clean saucepan, pressing very well on the solids to work out all the liquid
7. Otherwise, ladle finished sauce into your finished cavatelli, toss and serve

Sweet Potato Cavatelli

Serves 4
1 lb sweet potatoes (1 ½ cups cooked)
4 1/2 cups all purpose flour
1 egg
1/2 lb ricotta
1 tsp salt or more, to taste
Ground white pepper to taste

1. Cook and peel the sweet potatoes then pass them through a food mill or ricer
2. Combine cooled sweet potatoes, ricotta, egg, salt, and pepper
3. Place flour on a kneading board in a mound, make a well, and add the above ingredients
4. Knead until the dough comes together and has a smooth consistency
5. If sticky, add some flour
6. Follow steps 2 through 5 on page 2 for forming and cooking the cavatelli
Goes perfectly with Annie’s Butter and Sage Sauce

Butter and Sage Sauce

2 sticks of salted butter
4 large sage leaves, chopped
1/8  tsp of white ground pepper
Grated Parmigiano cheese, optional

1. Melt butter in sauce pan
2. Add sage and pepper
3. Toss with cavatelli and serve
4. Top with freshly grated Parmigiano cheese, if desired

Order Fante’s Cousin Elisa’s Cavatelli Maker

Fante’s Italian Home Cooking Collection

Fantes Logo - The Italian MarketFor over 100 years, the extended Fante’s family have lived, worked and most importantly, cooked and eaten in the heart of Philadelphia’s historic Italian Market. Years of experience helped to create our signature line of Italian Cookware where old school craftsmanship and today’s technology come together in a collection of favorites that would make generations of Fante’s very proud. We hope they inspire you and your family to gather, to cook and to enjoy a wonderful meal. – The Fante’s Family

Fante’s Italian Home Cooking Collection is produced by HIC. Inquiries for Warranty Service and Wholesale Purchases should be directed to:
800.526.2163 –