Cavatelli are short, narrow pasta shells with crinkle-edges that curve inwards a bit.
It is made in the parts of Italy known as Apulia, Basilicata, and Calabria.
Its shape captures and holds sauces well. It is often served with rocket and tomato sauce in Apulia.
Cooking Tips
Cook dried Cavatelli 8 to 10 minutes, fresh 4 to 5 minutes.
Substitutes
Gnocchetti, Elbow macaroni
Equivalents
1 pound (450g) dried = 2 pounds (900g) fresh
1 part dried, uncooked = 2 parts, cooked