Cavatelli

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. Cook dried Cavatelli 8 to 10 minutes, fresh 4 to 5 minutes.Gnocchetti, Elbow macaroni1 pound (450g) dried = 2 pounds (900g) fresh

1 part dried, uncooked = 2 parts, cooked

Rocket

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

Noodles, Pasta for Baking, Pasta for Salads, Pasta for Soup, Pasta for Stuffing, Stuffed Pasta