Cavatelli
Type of pasta
title: "Cavatelli" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["types-of-pasta"] description: "Type of pasta" topic_path: "general/types-of-pasta" source: "https://en.wikipedia.org/wiki/Cavatelli" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0
::summary Type of pasta ::
::data[format=table title="Infobox food"]
| Field | Value |
|---|---|
| name | Cavatelli |
| image | Cavatelli.jpg |
| caption | Uncooked cavatelli |
| country | Italy |
| region | {{plainlist |
| type | Pasta |
| main_ingredient | Durum wheat |
| :: |
NOTOC | name = Cavatelli | image = Cavatelli.jpg | image_size = | caption = Uncooked cavatelli | alternate_name = | country = Italy | region = {{plainlist|
- Abruzzo
- Molise
- Apulia | creator = | course = | type = Pasta | served = | main_ingredient = Durum wheat | variations =
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 (), strascinati, truoccoli; capunti, cingule, minuich, rascatelli, zinnezinne (Basilicata); cantaroggini, cavatieddi, cecatelli/cicatelli, cecatidde, cortecce (, 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 hand, instead of with a single finger as done for the common cavatelli. Parmitieddi are usually served as a first course on Palm Sunday because their shape, similar to that of a tree leaf, recalls that of a palm.
Cavatelli with a softer texture are produced by boiling water before it is added to flour.
Gallery
File:Caggiano Cru-sìcchi (cavatelli) lunghi 01.JPG|Cutting cavatelli into pieces File:Capunti.vassoio.jpg|Dry capunti, a variety of cavatelli from Apulia File:Pasta Salumeria.jpg|Cavatelli for sale File:Cru-sìcchi cavatelli lunghi 04.JPG|A dish of cavatelli
Notes
References
References
- {{Cite American Heritage Dictionary. cavatelli
- "cavatelli". [[Oxford University Press]].
- {{Cite Merriam-Webster. cavatelli
- . (27 October 2020). ["Cavatelli"](https://www.marcellinaincucina.com/cavatelli/).
- "Pasta Shapes". Cook's Thesaurus.
- De Vita, Oretta Zanini. (2009). "Encyclopedia of Pasta". [[University of California Press]].
- Oliver, Jamie. (2018). "Jamie Cuisine l'Italie". Hachette Pratique.
- Schwartz, Arthur. (1998). "Naples at Table: Cooking in Campania". [[HarperCollins]].
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