Perfect with a meat sauce or with a vegetable sauce, like all handmade pastas have a rough consistency, ideal for holding any seasoning
THE cavatelli they are a type of pasta typical of the regions of Southern Italy, especially Molise, Puglia, Campania, Basilicata, Calabria and Sicily, where they are called in different ways. They are obtained from a mixture of durum wheat re-milled semolina, sometimes with the addition of potatoes or bean flour, water and salt. They have a hollow shape, a shell, of different sizes, which allows them to better retain the sauce, traditionally of tomato and ricotta salata, or tomato and minced meat.
In some areas of Italy, cavatelli are served as a single dish together with meat. In Campobasso, for example, they are cooked with tomato sauce and accompanied by pork chops. At Petrella Tifernina (also in Molise), they are cooked with pieces of sausage and tomato sauce, a very tasty and decisive combination.
Preparing them at home requires only a little patience and dexterity. In the tutorial our tips for a perfect result.
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