Very fresh cavatelli in a tray, made with durum wheat semolina. For broccoli rabe, ragù and pulses.
Very fresh pasta from Campania, made with durum wheat semolina, in a tray. The cavatello is a small piece of pasta pressed with a finger that keeps a hollow along its length.
The bite is firm and dense, and the hollow holds the sauce.
Serve them with broccoli rabe, garlic and chilli, a sausage sauce, or white beans and chickpeas.
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