Cavatelli is a type of pasta that originated in southern Italy. It is made from semolina flour and water and is shaped into small hollow shells or rolls. Cavatelli is a popular pasta shape used in many Italian dishes. It’s commonly served with sauces or in soups. While cavatelli is the most common name for this pasta shape, it also goes by some other regional names.
Another Name for Cavatelli
One of the most common alternate names for cavatelli pasta is cavaletti. The words cavatelli and cavaletti both come from the Italian word for “little hollows” or “little caves.” Cavaletti is used primarily in Tuscany and northern Italian regions to refer to the pasta shape. So cavatelli and cavaletti can be used interchangeably when talking about the small rolled pasta shells.
Regional Names for Cavatelli
In addition to cavaletti, there are some other local dialect names used for cavatelli pasta depending on the region of Italy:
Campanelle
Campanelle is a name common in central and southern Italy. The name means “little bells” and refers to the rolled, bell-like shape of the pasta. Campanelle is very close to the name cavatelli, both in pronunciation and in appearance.
Malloreddus
This name is used on the Italian island of Sardinia. Malloreddus translates to “little bulls” due to the small, sturdy shape of the pasta that resembles a bull’s horn or head.
Gavettini
Gavettini or gavettoni is a name used in parts of Emilia-Romagna, Lombardy, and Veneto. It comes from the Italian word for “little hollow” or “indentation.”
Cavateddi
Cavateddi is the Sicilian dialect name. It has the same root as cavatelli and also means “little hollows.” Cavateddi pasta is often enjoyed in Sicilian pasta dishes.
Description of Cavatelli Pasta
To understand why cavatelli has earned all these colorful regional names, it helps to know what the pasta looks like. Here is a description of cavatelli pasta:
- Small, cylindrical shape, similar to a hot dog bun or rolled tube
- Has ridges down the length of the pasta caused by rolling the dough off the thumb
- Hollow cavity or indentation running through the center
- Thick, dense texture
- Usually about 1-3 cm long
- Made from semolina flour and water
The small, hollow shape with indentations is what gives cavatelli its signature appearance and textures. Whether called cavatelli, cavalletti, or another regional variation, the pasta has the same iconic ridged, tubular form.
Cavatelli vs. Other Pastas
It can be helpful to compare cavatelli to other types of pasta to understand its unique characteristics:
Cavatelli vs. Gnocchi
- Cavatelli is made from semolina and water; gnocchi is made from potatoes and flour
- Cavatelli has a small, rolled shape; gnocchi are small, round dumplings
- Cavatelli has ridges down the sides; gnocchi have a smoother surface
- Cavatelli is traditionally homemade; gnocchi can be homemade but is also mass-produced
Cavatelli vs. Conchiglie
- Cavatelli is a rolled, tube-like shape; conchiglie are shaped like seashells
- Cavatelli can have ridges down the sides; conchiglie have smooth sides and swirled ends
- Cavatelli is made from semolina dough; conchiglie can be made from wheat or egg pasta
- Cavatelli has ahollow cavity in the center; conchiglie are solid throughout
Cavatelli vs. Orecchiette
- Cavatelli has a cylindrical rolled shape; orecchiette is shaped like small disks
- Cavatelli is traditionally homemade; orecchiette can be homemade but is often mass-produced
- Cavatelli has an indented hollow; orecchiette usually does not have an indentation
- Cavatelli is common throughout southern Italy; orecchietteoriginates from Puglia
Comparing cavatelli to other pastas shows its unique rolled shape, hollow cavity, dense semolina texture, and artisanal southern Italian origins.
Dishes that Use Cavatelli
Cavatelli is used in a variety of Italian recipes thanks to its versatile shape and texture. Here are some classic Italian dishes that feature cavatelli pasta:
Cavatelli with Broccoli Rabe
Cavatelli is often paired with broccoli rabe, also known as rapini. The bitter greens and small pasta shells make a perfect match. Garlic, olive oil, red pepper flakes add flavor.
Cavatelli with Bolognese Sauce
The rich meat ragù from Bologna pairs well with hollow cavatelli. The nooks and crannies hold the thick sauce. Parmesan cheese can be added too.
Cavatelli with Pesto
Basil pesto sauce, made with pine nuts, garlic, parmesan, and olive oil, coats cavatelli nicely. The pesto gets trapped in the pasta’s crevices.
Cavatelli with Sausage and Peppers
Spicy Italian sausage and sauteed bell peppers make a zesty cavatelli topping. Onions, tomato sauce, and fennel seeds add to the flavor.
Cavatelli with Mushrooms
Sautéed mushrooms, like cremini, shiitake, or oyster, paired with cavatelli make an earthy combination. Garlic, olive oil, and thyme season the mushrooms.
Cavatelli with Chicken and Zucchini
Chicken breast, zucchini ribbons, sun-dried tomatoes, and spinach become an easy one-pot meal with cavatelli. Feta or parmesan add a final touch.
Macaroni and Cheese with Cavatelli
For a twist on classic comfort food, cavatelli can be substituted for macaroni pasta in mac and cheese recipes. Cheddar and Parmesan make a decadent sauce.
Cavatelli with Tomato Sauce
Simple tomato sauce shines when paired with cavatelli. The ridges pick up the flavorful sauce. Fresh basil and mozzarella complete the dish.
How to Cook Cavatelli
Cavatelli pasta is easy to cook once you’ve found or made the fresh or dried pasta. Here is a simple method for cooking cavatelli:
Fresh Cavatelli
1. Bring a large pot of generously salted water to a boil.
2. Add the fresh cavatelli and stir to prevent sticking.
3. Cook for 1-3 minutes until the pasta is al dente – tender but still firm.
4. Drain the cavatelli well and toss with your desired sauce.
Dried Cavatelli
1. Bring a pot of salted water to a boil. Add the dried cavatelli.
2. Cook for 7-10 minutes until the pasta is cooked through but still has a little bite.
3. Drain and rinse with cool water to prevent sticking.
4. Transfer to a pan and add heated sauce, vegetables, or other ingredients.
Tips for Cooking Cavatelli
– Use at least 4 quarts water per pound of pasta to allow it to move freely.
– Salt the cooking water well so it tastes like ocean water.
– Stir at the beginning to prevent sticking, but don’t over-stir.
– For dried pasta, rinse with cool water to stop the cooking process.
– Cook just until al dente; don’t overcook or the pasta will get mushy.
– Save a bit of pasta water to thin out thicker sauces if needed.
Where to Find Cavatelli
Cavatelli can be purchased fresh or dried from specialty stores or online:
Fresh Cavatelli
– Italian markets and delis, especially in areas with large Italian populations
– Farmers markets and food shops that sell fresh handmade pastas
– Gourmet grocery stores with fresh pasta sections
Dried Cavatelli
– Well-stocked supermarkets, often near other dried Italian pastas
– Italian/import food aisles at large supermarkets
– Online stores that specialize in Italian ingredients
– Warehouse stores selling bulk foods
Popular high-quality dried cavatelli brands include Delallo, Barilla, De Cecco, and Rustichella d’Abruzzo. Look for artisanal dried pastas for premium quality.
How to Make Homemade Cavatelli
For the truest cavatelli experience, try making it from scratch at home. This allows you to control the ingredients and shape. Here is an overview of how to make cavatelli dough and form the pasta by hand:
Ingredients
– 2 cups semolina flour
– 1 cup warm water
– Pinch of salt
Directions
1. Combine the semolina flour and salt in a bowl. Gradually mix in the warm water until a shaggy dough forms.
2. Knead the dough for about 10 minutes until smooth and elastic. Cover and let rest for 30 minutes.
3. Cut off a piece of dough. Roll it into a log about 1/2 inch thick.
4. Slice the log crosswise into 1/2-inch pieces.
5. Take each piece and roll it against a ridged cavatelli board or the tines of a fork to create the ridges and hollow cavity.
6. Let the shaped cavatelli dry for 30 minutes before cooking.
Tips for Homemade Cavatelli
– Use Italian “00” flour for a tender yet dense texture. Or try a 50/50 mix of semolina and all-purpose flours.
– Knead thoroughly so the dough becomes silky and elastic.
– Dust the pieces with flour if the dough feels sticky while shaping.
– Let the shaped pasta dry out some before cooking so it holds its shape better.
– Cook fresh cavatelli within a few hours of shaping for the best flavor and texture.
Cavatelli Pasta Origins
Cavatelli has its roots in the cuisine of southern Italy, specifically the regions of Campania, Basilicata, Calabria, Apulia, and Sicily. The use of semolina flour and the hand-shaped method developed as part of the local culinary tradition. Housewives would make the pasta by hand and serve it at family meals or for holidays. The name cavatelli comes from the Italian “cavare” meaning “to hollow out”, referring to the curved shape. Over time, cavatelli became known as a rustic, hearty pasta perfect for rich sauces and chunky vegetables. Today, it remains a staple in southern Italian cooking. The hand-rolled shapes and ridges give cavatelli its distinctive appearance and texture.
Cavatelli in Italian Cuisine
Cavatelli has an important place in Italian cuisine, especially traditional southern Italian cooking.
Some key facts about cavatelli in Italian food:
– Considered a shape of homemade pasta requiring skill to form by hand
– Often served on holidays and special occasions
– Traditionally made from semolina flour and water
– Perfect for holding thick, chunky sauces because of its hollow shape
– Its small size makes it ideal for soups
– Popular sauces and ingredients to pair with cavatelli include tomatoes, broccoli rabe, mushrooms, sausage, lamb, and cheeses like ricotta and pecorino
– Associated with the rustic Cucina Povera or “peasant food” cooking of Italy
– Remains a staple in Campania, Puglia, Basilicata, Calabria, and Sicily
– Seen as a comfort food that celebrates the local cuisine
Cavatelli represents the ingenuity and resourcefulness of Italy’s southern home cooks who created delicious homemade pastas from simple inexpensive ingredients.
Cavatelli vs Store-Bought Dried Pasta
While dried pastas from the store offer convenience, homemade and fresh cavatelli have some advantages:
Flavor
– Fresh cavatelli has a sweet semolina taste
– Dried pasta tends to lack strong flavor
Texture
– Cavatelli is chewy and dense from semolina
– Dried pasta can be flimsier unless made from semolina
Appearance
– Cavatelli has irregular handmade ridges and shapes
– Commercial pasta looks very uniform
Cooking
– Cavatelli cooks very quickly in just 1-3 minutes
– Dried pasta takes 7-12 minutes to fully hydrate
Ingredients
– Cavatelli is made from simple, natural ingredients
– Store-bought includes stabilizers and preservatives
While fresh cavatelli takes more effort, many feel the taste and texture pay off in authentic Italian flavor.
Conclusion
Cavatelli pasta is a traditional southern Italian shape often referred to by other colorful regional names like cavaletti, malloreddus, or gavettini. The small rolled pasta with ridges is perfect for holding thick sauces. Cavatelli can be purchased fresh or dried, though making it at home rewards you with unmatched flavor and texture. Whether simmered in a slow-cooked ragu or paired with bold greens, cavatelli remains an integral part of Italian cuisine.