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Cavatelli are short, narrow pasta shells with crinkle-edges that curve inwards a bit.

It is made in the parts of Italy known as Apulia, Basilicata, and Calabria.

Its shape captures and holds sauces well. It is often served with rocket and tomato sauce in Apulia.

Cooking Tips
Cook dried Cavatelli 8 to 10 minutes, fresh 4 to 5 minutes.

Substitutes
Gnocchetti, Elbow macaroni

Equivalents
1 pound (450g) dried = 2 pounds (900g) fresh
1 part dried, uncooked = 2 parts, cooked

See Also:

Rocket

Other entries for:

Pasta for Sauce
Amori, Angel Hair Pasta, Bigoli, Bucatini, Capellini, Cavatelli, Conchiglie, Corn Pasta, Elicoidali, Farfalle, Fettuccine, Fusilli, Gigli Pasta, Gnocchi, Lagana, Linguine, Lumache, Malloreddus, Mezze Penne, Pappardelle, Penne, Pizzoccheri, Radiatori, Rascatieddi, Rotini, Spaghettini, Spaghetti, Strangozzi, Tagliatelle, Testaroli, Tortiglioni, Trenette Pasta, Trenne Pasta, Trofie, Vermicelli, Vermicelloni, Whole Wheat Pasta, Ziti

Other entries for:

Pasta
Black Pasta, Chitarra, Egg Pasta, Fideos, Noodles, Pasta for Baking, Pasta for Salads, Pasta for Soup, Pasta for Stuffing, Pasta Liscia, Pasta Rigata, Stuffed Pasta