Cavatelli is a type of Italian pasta. The word "cavatelli" translates to "little cavities," referring to the pasta's characteristic shell-like shape. These small, elongated shells are typically about 2-3 centimeters long and have a slightly curled edge and a hollow center, perfect for trapping sauce.
Cavatelli is traditionally made from semolina flour and water, though some variations may include ricotta cheese, particularly in Southern Italy. The dough is rolled into long ropes, then cut into small pieces which are then pressed and curled, often using a ridged cavarola board or simply the fingers, to create the characteristic shell shape.
This pasta is particularly popular in the Molise and Apulia regions of Italy, but can be found throughout the country and in Italian communities worldwide. Cavatelli is often served with hearty sauces like broccoli rabe and sausage, tomato-based sauces, or seafood sauces. Its textured surface and cupped shape allow it to hold sauces exceptionally well, providing a satisfying eating experience.