Rather similar looking to Sardinian gnocchi (malloreddus), cavatelli pasta are originally from the Molise and Puglia regions. Basically, anything you’d like! https://www.lacucinaitaliana.com/.../cavatelli-with-broccoli-the-italian-recipe Here are a few recipe suggestions: Pasta with Rapini, Anchovies and Crushed Almond s. Pasta with Broccoli. However, this pasta is popular throughout Southern Italy and traditional today in Abruzzo, Campania, Basilicata, Calabria and Sicily.Each of these regions has its own typical cavatelli recipes. Originally from Molise and Puglia, you’ll now find cavatelli on the menu in Calabria, Campania, Sicily, Abruzzo and Basilicata. The most common pairings for cavatelli are rapini (broccoli rabe) or broccoli. Put 2 1/2 cups of the flour into a bowl, make a well in the flour, and add the cheese and eggs. Pour 500g/17.63oz semolina on a wooden bench, create a well, add water, a little bit at a time and mix into the semolina pinching the sides in, then mixing it through, to create a paste-like consistency. Use cavatelli to replace other types of pasta in almost any recipe that calls for a medium length pasta. https://www.masterclass.com/articles/chef-thomas-kellers-cavatelli-recipe This homemade pasta is typical of many regions of southern Italy where eggless pasta is the norm. There are so many reasons to love this cavatelli pasta recipe. allrecipes.co.uk/recipe/39067/homemade-cavatelli-pasta.aspx Cavatelli pasta are best made using semolina flour, so start with 500g/17.63oz for a portion of 4.

cavatelli pasta recipe

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