Cicatelli
Small, hand-shaped pasta closely related to cavatelli, made by dragging pieces of dough across a board with the fingers to create an elongated, curled shape with a rough surface. The name is a regional dialect variant found across southern Italy.
History & Tradition
Cicatelli are part of the large family of hand-shaped pastas that includes cavatelli, strascinati, and orecchiette, all of which share the fundamental technique of pressing and dragging dough across a board. The name appears as a variant spelling across southern Italian dialects, alongside cicatilli and similar forms. Like their close relatives, cicatelli reflect the southern Italian tradition of flour-and-water pastas shaped by skilled hands without the need for eggs, which were a precious commodity in the rural economy.
Dough
How to Make
- Make a dough of semolina flour and water, kneading until firm and smooth.
- Let the dough rest.
- Roll the dough into a log and cut into small pieces.
- Press each piece of dough with your fingers, dragging it across the board to create an elongated, curled shape with a hollow center.
- Place finished cicatelli on a floured surface to dry slightly.
- Boil in plenty of salted water until al dente.