Dried durum wheat semolina cavatelli, small pasta hollowed by a slit. For broccoli rabe, sausage and beans.
Dried pasta from Campania, made with durum wheat semolina, based on a shape from Molise and Apulia. The name comes from cavare, "to hollow out", because the dough is pressed to form a slit along its length.
The bite is very firm. The rounded edge and hollow centre hold small ingredients.
Serve them with broccoli rabe or rocket, a sausage sauce, or in a thick soup with beans.
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Dried durum wheat semolina cavatelli, small pasta hollowed by a slit. For broccoli rabe, sausage and beans.
