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Cavatelli, an Italian traditional pasta

With ragù, with broccoli or with fresh tomato sauce: cavatelli are always good!

40w ago
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Cavatelli is a traditional pasta from the Molise region, and widespread in southern Italy.

They are made with a mixture of durum wheat semolina and water and have an elongated shape with a recess inside.

The Italian grandmothers make them by hand (obviously!), But I found them at the supermarket in the fresh pasta department.

They usually are tasted with ragù or with broccoli-like vegetables, but today I opted for a quick sauce with fresh cherry tomatoes, basil and olive oil.

Cavatelli can be enjoyed with an excellent red wine or a fresh rosé in summer.

If you happen to find them, don't miss them: they have a unique texture and flavour!

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Comments (5)

  • How many types of pasta are there in Italy? It seems to me that whenever I'm getting groceries there's yet another kind that I haven't encountered so far. And these are only the types on sale in Germany! I guess in Italy it's even more... Once I bought pasta called Casareccia, which looked more or less like Cavatelli but the whole shape was also twisted. This is getting too complicated for my small brain... 😁

      9 months ago
    • There are many, really😃! In Italian, Casereccia means "homemade" and refers to certain formats that you can easily do at home. Look, this is an example of cavatelli, which the lady calls "Pasta con ferro" or pasta with a needle (or iron...

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        9 months ago
    • Jeez, now I gradually come to understand the importance of grandmothers for the Italian cuisine. They are the only ones with enough time and patience to do such things. I mean, c'mon 😁 How much time am I supposed to spend preparing pasta?...

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        9 months ago
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