 Uncooked cavatelli | |
| Type | Pasta |
|---|---|
| Place of origin | Italy |
| Region or state | |
| Main ingredients | Durum wheat |
Cavatelli [a] are small pasta shells made from semolina or other flour dough, [4] [5] commonly cooked with garlic and broccoli or rapini, or simply with tomato sauce. A variant adds ricotta cheese to the dough mix. [5]
Contents
Many varieties and local names of cavatelli exist, including gnocchetti, manatelli, orecchie di prete (lit. 'priest's ears'), [6] strascinati, truoccoli; capunti, cingule, minuich, rascatelli, zinnezinne (Basilicata); cantaroggini, cavatieddi, cecatelli/cicatelli, cecatidde, cortecce (lit. 'tree barks', Salerno), [7] mignuicchi, strascenate, tagghjunghele (Apulia and Campania); pincinelle (Marche); cavatielle, 'ncatenate, cazzarille, ciufele (Molise); cavasuneddi, cavatuneddi, gnucchitti, gnocculi (Sicily), [8] and pizzicarieddi (Apulia). [6] [9]
A particular variety of cavatelli is typical of the comune (municipality) of Teggiano, in Campania, where they are referred to as parmitieddi . Parmitieddi are larger than cavatelli and flat-shaped. They are obtained by rolling a stick dough with three fingers of one hand, instead of with a single finger as done for the common cavatelli. Parmitieddi are usually served as a first course on Palm Sunday because their shape, similar to that of a tree leaf, recalls that of a palm. [6] In Campania, they are most common in the city of Benevento. [10]
Cavatelli with a softer texture are produced by boiling water before it is added to flour. [10]
