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You are here: Home / Pasta / Pasta for Sauce / Cavatelli

Cavatelli

This page first published: Jun 21, 2004 · Updated: Jun 9, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.
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

Tagged With: Italian Food

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