CucinaPro 530 Cavatelli Maker

by CucinaPro

• Makes traditional Italian pasta sea shells
• Makes large or small gnocchi
• Original design
• Recipes included
• Easy to use

Product Details

• Product Dimensions: 5.2 x 4 x 9.5 inches ; 1 pounds
• Shipping Weight: 2 pounds (View shipping rates and policies)
• Shipping: This item is also available for shipping to select countries outside the U.S.
• ASIN: B002HWS7B8
• Item model number: 530
• Average Customer Review: 3.7 out of 5 stars  See all reviews (40 customer reviews)
• Amazon Best Sellers Rank: #12,493 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • #40 in Kitchen & Dining > Kitchen Utensils & Gadgets > Pasta & Pizza Tools > Pasta Makers & Accessories

Product Description

Our easy to use Cavatelli Maker will let you make traditional Italian pasta sea shells, and large or small gnocchi in the comfort of your own home. Original design, easy directions and recipes included.

Most Helpful Customer Reviews

51 of 51 people found the following review helpful

5.0 out of 5 stars Buonissimo !! * * * * * * * * November 9, 2011

By UpperDown TOP 1000 REVIEWER

Amazon Verified Purchase

Let me set the record straight about this cavatelli maker: the rollers on this CucinaPro Model 530 are made of wood. The picture in product description is the same stock photo that can be found on countless other online sellers of this device. CucinaPro didn't upgrade or change from plastic rollers to wooden ones - they've always been made of wood. I don't know exactly what sort of wood it is, but it is very light in color. . .almost white. The photo here is not of another model with plastic rollers, but it's easy to see how someone could think it is. We can be glad they aren't plastic - if the rollers were actually made of plastic, the device would likely not work as well, if at all. Gnocchi boards are made of wood for the same reason - dough is less likely to stick.

I am very pleased with this cavatelli maker, and it works great. The directions are good and anyone who can follow them will be successful. Basically there are two kinds of cavatelli - the dough that is made with ricotta cheese (Cavatelli di Ricotta - technically not "pasta," but an Italian dumpling), or a simple egg dough used to make shell-like or hot-dog-bun-shaped pasta. These are the most common types of cavatelli, but there are a few others. Some folks use this device to make their gnocchi, another Italian potato dumpling.

The hand crank is reversed so it will fit inside the product box. It's obvious to see that it needs to be turned around, and it's easy to do with the provided thumbscrew. I store mine in its box, so turn it back and forth every time I use it.

=> Practice - don't give up if your pasta/dumplings stick. Keep trying and you'll get the "feel" for the right consistency of the dough.

=> Overly-wet dough is the biggest cause of problems.... No amount of flour dusting after the dough is made will correct a too-wet dough. Even with a mountain of flour on the outside of a too-wet dough, the rollers will cut into the wet interior and it will stick. It's more important to get the right amount of flour INSIDE the dough.

=> Too dry. If there's too much dry flour dusted on the outside of the dough strips, the rollers won't "grab" it and it can skip and produce rectangular "duds." (Recycle the duds.)

=> The manufacturer doesn't recommend it, but I suggest treating the wooden rollers with mineral oil. Don't use olive or vegetable oil that is organic and can go rancid; use only food-grade mineral oil that is colorless, odorless and tasteless. An occasional oil treatment will keep the rollers from absorbing moisture and odors, and it will also make them last longer. Read more ›

19 of 20 people found the following review helpful

4.0 out of 5 stars Good machine April 30, 2011

By Janet

Good machine. Works well. Use Durham wheat flour for best results. The recipe that worked for me was 3 1/2 to 4 cups flour, 1 pound ricotta and two eggs. I always made homemade cavatelli like mom. If you are in a hurry or if you are making alot, this is a good machine. It's important to let the dough rest for at least 30 minutes covered. Roll the dough to about 1/2 inch. Cut the strips of dough to the width (or just smaller) of the roller. As long as the dough is not too sticky, and you turn the handle at a reasonable pace, it is good. (Work your way to more flour as needed). The handle is put on backwards for packaging. No big deal at all as some have suggested. Just remove and replace the proper way.

22 of 25 people found the following review helpful

4.0 out of 5 stars Great, but you need to have witnessed cavatelli making beforehand. December 28, 2009

By Sandra E. Joyce

This little machine works very well, but it will help if you have homemade cavatelli in your background. -Or an Italian friend. There are few instructions; the brief booklet did not indicate that the handle was inverted for easier packaging/shipping. I knew the handle would need to turn in a circle, but did not make the mental connection that I would have to unscrew the handle and flip it around. Once I got over that obstacle I was quickly turning out the yummiest spinach pasta ever. You may need advice with the recipes, but you will do just fine if you remember that no dough recipe is an exact science. More flour one day, less the next according to ambient temperature and humidity.

13 of 14 people found the following review helpful

4.0 out of 5 stars I am a serious pasta freak...... August 28, 2010

By bruce mathers

Amazon Verified Purchase

I bought this on a recommendation from a family member.I am always skeptical about kitchen gadgets and I didn't expect much from this one,so it was a nice surprise when it worked so well.
I have made cavatelli before, shaping each by hand which is time consuming, but still worth it.
This machine definitely makes life easier. It turns out cavatelli with little effort.
There are certain rules however....don't crank the handle as if you were trying to sharpen a pencil with one of those old-school pencil sharpeners! If you go too fast, the dough will get caught up and not form properly, and you'll have globs of unshaped dough on your table or stuck to the machine.
The dough also has to have the proper consistancy. If it is too moist it will stick to the machine, and your cavatelli will not be properly formed. If you find that your dough is too sticky add in more flour, but not so much that it it too dry. This is best done before rolling out and cutting. Then follow the directions for rolling the pasta out, and cutting strips. Flour the strips well and then guide the strips through the machine.
I have made several batches with slightly different dough recipes and all have produced very good results.
I would recommend this product to anyone serious about making their own pasta.

10 of 11 people found the following review helpful

5.0 out of 5 stars Works like a charm! December 31, 2010

By S. Kessler VINE™ VOICE

I bought this machine (from a different seller) about a year ago after I used a similar one at an Italian pasta cooking class. It works like a charm. You can make the individual cavatelli by hand, as our teacher showed us, but the machine makes it so fast and easy. I make the basic cavatelli with 1 lb. of durum semolina flour and 1 cup of hot water and a wee bit of salt. Knead it all by hand on a silicone pastry mat. It's easy and fun. 5 to 10 minutes of hand kneading and the dough is smooth and perfect. After I roll out the individual strips (16 in total with this quantity of flour), I roll each of them in a little bit of semolina flour in order to prevent any sticking in the machine. I've never had a problem with sticking doing this. Then when I run the strips through the machine to produce the individual cavatelli, I toss them in semolina in a little fine mesh strainer before putting them on a parchment-lined baking sheet to dry out a bit. I made them last night and found that they cooked up in just 4 minutes of boiling. Chewy and delicious. Served in a chicken bolognese. Yum!