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Cavatelli ( , also , ; literally "little hollows") are small 
Cavatelli ( , also , ; literally "little hollows") are small pasta
Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, ar ...
shells made from semolina
Semolina is coarsely milled durum wheat mainly used in making couscous, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or corn) as well.
Ety ...
or other flour dough, that resemble miniature hot dog bun
A hot dog bun is a type of soft bun shaped specifically to contain a hot dog or another type of sausage.
The side-loading bun is common in most of the United States, while the top-loading New England-style hot dog bun is popular in that regio ...
s, commonly cooked with garlic and broccoli
Broccoli (''Brassica oleracea'' var. ''italica'') is an edible green plant in the cabbage family (family Brassicaceae, genus ''Brassica'') whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Broccoli is cla ...
or broccoli rabe
Rapini or broccoli rabe () is a green cruciferous vegetable, with the leaves, buds, and stems all being edible; the buds somewhat resemble broccoli, but do not form a large head. Rapini is known for its bitter taste, and is particularly associat ...
, or simply with tomato sauce. A variant adds ricotta
Ricotta ( in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after th ...
cheese to the dough mix. Another variant with seafood is very popular in seaside cities and villages.
Regional names and varieties
Many varieties and local names of cavatelli exist, including ''orecchie di prete'' (priest's ears). In Apulia a number of varieties of cavatelli have specific names including ''pizzicarieddi''. A particular variety of cavatelli is typical of the area ofTeggiano
Teggiano (formerly Diano; Teggianese: ) is a town and ''comune'' in Campania, Italy, in the province of Salerno. It is situated on an isolated eminence above the upper part of the valley to which it gives the name of Vallo di Diano.
Among t ...
in Campania
(man), it, Campana (woman)
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, where they are referred to as parmatieddi
Parmatieddi (also known as Parmi or Parmitieddi) is a particular variety of cavatelli typical of Teggiano, a town in Campania. Parmatieddi are larger than ''cavatelli'' and flat-shaped. They are obtained by rolling a stick of dough with three fi ...
(or ''palmatielli''). Parmatieddi are larger than cavatelli and flat-shaped. They are obtained by rolling a stick dough with three fingers of one hand, instead of with a single finger as done for the common cavatelli. Parmatieddi are usually served as a first course on Palm Sunday because their shape, similar to that of a tree leaf, recalls that of the palm branches the crowd scattered in front of Jesus when he entered Jerusalem.
See also
*List of pasta
There are many different varieties of pasta. They are usually sorted by size, being long (''pasta lunga''), short (''pasta corta''), stuffed (''ripiena''), cooked in broth (''pastina''), stretched (''strascinati'') or in dumpling-like form (''gno ...
Notes
References
Types of pasta {{Italy-cuisine-stub