Cavatelli [kavaˈtɛlli] are small pasta shells from eggless semolina dough that look like miniature hot dog buns. Cavatelli in a literal sense, means "little hollows".[a] Ricotta cavatelli adds ricotta cheese to the dough mix. It is commonly cooked with garlic and broccoli or broccoli rabe.
|Place of origin||Italy|
Regional names and varietiesEdit
Many varieties and local names of Cavatelli exist, including orecchie di prete (priest's ears). In Apulia a number of varieties of Cavatelli have specific names including pizzicarieddi. A particular variety of Cavatelli is typical of the area of Teggiano in Campania, where they are referred to as Parmatieddi (or Palmatielli). Parmatieddi are larger than Cavatelli and flat-shaped. They are obtained by rolling a stick dough with three fingers of one hand, instead of with a single finger as done for the common Cavatelli. Parmatieddi are usually served as first course on Palm Sunday and their shape similar to that of a tree leaf, would like to recall that of palm branches the crowd scattered in front of Jesus when he entered into Jerusalem.