Tiny but packing a textural punch.

Cavatelli are found in all the southernmost Italian regions. The name may change depending on the variation of form. Because they are usually hand made, they seldom look the same from home to home.

On the plate

Cavatelli have a hearty, bready texture that works incredibly well with flavourful vegetables like broccoli rabe, mushrooms or a bright, bold red sauce. Because of the nature of the dough, little condiment is required, as the natural starch from the pasta emulsifies water and fat with ease.


  • Durum semola
  • Soft wheat flour
  • Water


Small gnocchi 2cm long