Cavatelli

Cavatelli is a type of traditional Italian pasta, originating mainly from the southern regions of Italy, such as Apulia and Campania. It is small and elongated in shape, similar to small shells or elongated little balls with a slight curve, which allows them to hold sauces excellently. This characteristic texture and shape are achieved through a manual process of rolling and shaping the dough, generally made with flour and water, although some variants include egg.

In cooking, cavatelli is very versatile and is used in both simple and elaborate recipes, pairing well with tomato sauces, ragùs, vegetables, or cheeses. Due to its artisanal origin, this pasta is especially appreciated for its firm texture and its ability to absorb flavors.

From a nutritional point of view, cavatelli mainly provides complex carbohydrates, and if prepared with whole wheat flour, it can also contain dietary fiber. As it is traditionally made with simple ingredients, it is an energizing option and easy to combine with various protein and vegetable ingredients in recipes.

In Latin American Spanish, although the term "cavatelli" is used as is in international or Italian recipes, it is sometimes described as "boat-shaped pasta" or simply "small and rough pasta", although there is no exact, widely popularized synonym. In summary, for cooking ingredients on Spanish-language websites, it is recommended to maintain the original term cavatelli, accompanying it with its description to facilitate identification.