Cavatelli

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Description
Cavatelli is a kind of pasta popular in southern Italy and Sicily that looks like a cowry shell.

It derives its name from the verb cavare, to pull away.

The pasta dough, once only made with hard wheat flour and water, but today with other flours such as barley flour, is rolled out into long ropes that are cut off in small segments to form small morsels that are then flattened into disks with the thumb or the edge of a knife to form a pasta called orecchiette. These disks are rolled away, doubling up on themselves, to become cavatelli. Cavatieddi is the Apulian dialect name for this rustic pasta typical of home cooking. The name is also used for a type of Gnocchi (small dumpling) made with ricotta cheese.

Recipes

 * Cavatelli Recipes