Place of Origin
Cavatelli, also known as "orecchiette di prete", are a type of traditional fresh pasta of Puglia.
It is a hard wheat pasta, of small size, with tapered grooves obtained with a light finger pressure.
Cavatelli are made with durum wheat semolina flour mixed with water, olive oil and a pinch of salt.
Once prepared, the dough is kneaded well and spread out to make thin strips. These are then cut into pieces from which cavatelli are created with a light finger pressure.
Cavatelli are great with tomato sauce or with broccoli and cardoncelli. A typical recipe of Puglia is "Cavatelli with chickpeas".