Small fresh durum wheat semolina pasta, hollowed by a slit along its length. It holds chunky sauces and vegetables.
Fresh pasta from Campania, made with durum wheat semolina. The cavatello is a small roll of dough pressed with a finger, which leaves a hollow along its whole length.
The bite is firm and dense, more rustic than egg pasta. The hollow holds the sauce and small pieces.
Serve them with broccoli rabe, garlic and chilli, with a sausage ragù, or with white beans and chickpeas.
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Small fresh durum wheat semolina pasta, hollowed by a slit along its length. It holds chunky sauces and vegetables.
