Cavatelli are a homemade pasta typical of the south of Italy. The dough is usually made with semolina flour or durum wheat flour, sometimes to the flour is mixed with mashed boiled potatoes in order to create a softer dough.
The dough is cut in small pieces that are hollowed using fingers or a tool shaped like a knitting needle. Cavatelli pasta are usually seasoned with various types of sauce:
Meat ragout: you can use beef, lamb or pork.
Fish ragout: you can use fish such as monkfish, grouper or conger eel.
Curiosity: it is traditional, in Italy, to prepare the cavatelli pasta on November 11 St. Martin’s Day and Shrove Tuesday.
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