Cavatelli
Small, elongated dumplings with an indentation on one side and a ridged surface on the other, created by rolling and flicking pieces of dough against a grooved board or the tines of a fork. Their hollowed shape catches sauce beautifully.
History & Tradition
Cavatelli are commonly found across the southern regions of Campania, Puglia, Sicily, Calabria, and Basilicata. These little dumplings go by many different names reflecting regional dialects and significance: orecchie di prete ('priest's ears') in Basilicata, cavateddri in Calabria, and cavatello in Puglia. Consider cavatelli a generic name for dumplings made by rolling small pieces of dough over a grooved surface like a board called a cavarola in Basilicata or a crivu (a specific basket) in Calabria. The types of flour used create distinct versions, from sturdy semolina cavatelli to softer ricotta-based versions.
Dough
How to Make
- Make a dough of semolina flour and water (or ricotta-based for a softer version), kneading until smooth.
- Let the dough rest.
- Cut off a chunk of dough and roll it into a log about 3/4 inch in diameter.
- Cut the log into small pieces.
- Lightly dust the work surface with semolina.
- Press each piece against a gnocchi board or the back of the tines of a fork, rolling and flicking the dough to make a curled shape with an indentation on one side and a ridged surface on the other.
- Place finished cavatelli on baking sheets, making sure they do not touch or they will stick together.
- Simmer in generously salted water until they float to the surface, 1 to 3 minutes, then 1 to 2 minutes more until al dente.