Cavatelli hold a special place in the heart of many southern Italians: among the many pasta shapes hailing from our sunnier regions, they are definitely one of the best loved. Recognizable by their small, shell-like form with a gentle groove, they are made from just two ingredients, semolina flour and water, but they have such a long story to tell! A story made of regional traditions, festive meals and heartwarming home cooking. 

The name cavatelli comes from the Italian verb cavare, meaning “to hollow out” or “to carve,” referring to the technique used to shape the pasta: each piece is hand-rolled and then gently dragged across a board or pressed with the thumb to create the indentation. The resulting shape is perfect for catching sauce, which is why this pasta is so often served with rich, bold sauces.