Cavatelli

Common card · No. 289114

Cavatelli are small pasta shells made from semolina or other flour dough, commonly cooked with garlic and broccoli or rapini, or simply with tomato sauce. A variant adds ricotta cheese to the dough mix. Many varieties and local names of cavatelli exist, including gnocchetti, manatelli, orecchie di prete (lit. 'priest's ears'), strascinati, truoccoli; capunti, cingule, minuich, rascatelli, zinnezinne (Basilicata); cantaroggini, cavatieddi, cecatelli/cicatelli, cecatidde, cortecce (lit. 'tree barks', Salerno), mignuicchi, strascenate, tagghjunghele (Apulia and Campania); pincinelle (Marche); cavatielle, 'ncatenate, cazzarille, ciufele (Molise); cavasuneddi, cavatuneddi, gnucchitti, gnocculi (Sicily), and pizzicarieddi (Apulia). 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...

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