Italian Pasta - Apulia Cavatelli
Ingredients: durum wheat semolina, water.
Net: 500g
Perfect with a vegetable or meat sauce – like all handmade kinds of pasta, cavatelli have a rough texture that’s ideal for absorbing flavor.
Cavatelli are a pasta format typical to the regions of Southern Italy – especially Molise, Puglia, Campania, Basilicata, Calabria and Sicily – where they feature many different names. Made from a mixture of re-ground durum wheat semolina flour (sometimes with the addition of potatoes or bean flour), water and salt, this pasta features a hollow shell of different sizes that allow them to better hold the sauce – traditionally made of tomato and salted ricotta cheese, or tomato and minced meat.
In some areas of Italy, cavatelli are served together with meat as a single dish. In Campobasso, for example, they are cooked with tomato sauce and accompanied by pork chops. In Petrella Tifernina (also in Molise), they are cooked with pieces of sausage and tomato sauce, a very tasty and full-flavored combination.
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Ingredients: durum wheat semolina, water.
Net: 500g
