Cavatelli Pasta

Deep in the heart of southern Italy, where vegetables and roots are revered, Cavatelli is a faithful companion. Often called ‘Orecchie di prete’ (priest's ears) these rounded, ridged curves roll into a hollow shape built to hold thicker sauces alongside chunky, seasonal vegetables. Pair with turnip greens, rucola (Arugula) and ricotta, or sautéed garlic and broccoli.

In a large pot, bring 4 quarts water to a boil over high heat. Add 1 tablespoon salt, return to a boil, then add cavatelli and cook, stir gently with a wooden spoon, chopsticks, or a cooking fork, tasting occasionally until cavatelli are just set with a definite bite, 3 to 6 minutes.

Wheat Organic Durum Semolina, Water.

Our products are processed in a facility that also processes peanuts, tree nuts, wheat, and soybeans.

Sourced in bulk. Delivered to you in reusable packaging. Sfoglini pasta uses organic durum semolina sourced on the east coast, and milled in the hudson valley. We source Sfoglini pasta in 25 lb. bags.