Cavatelli are small gnocchi with a typical curved shape, belonging to the same family as orecchiette. This type of pasta is called "strascinata" because it is made by dragging small pieces of dough through a wicker screen, using an ancient method.
Durum wheat flour, water.
Known for their shell-like shape, cavatelli are a type of pasta made using the "cavare" method. In this process, a dough made of durum wheat semolina and water is pulled with three fingers until the characteristic shape is obtained.
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Astorino is a renowned artisan pasta producer in Calabria, which has made a significant contribution to the regional culinary tradition with the creation of Calabrese cavatelli. Founded in 2002, Astorino has inherited ancient techniques and secrets handed down from generation to generation, allowing it to produce a pasta that is unique in its kind. Using only the highest quality durum wheat semolina and pure water from the Calabrian mountains, Astorino makes its pasta by hand, following a slow and meticulous process. This results in a rough and porous texture, ideal for holding sauces and enhancing the intense flavours of Calabrian cuisine. Astorino's Calabrese Cavatelli is a true gastronomic treasure that embodies the authentic artisan tradition of Calabria.
Calabrese Cavatelli is an artisan pasta that offers a wide range of culinary possibilities thanks to its unique texture and ability to hold sauces. With its rough and porous surface, this pasta is perfect for combining with rich and flavoursome sauces such as meat or fish ragù. Its shape traps the sauces, allowing them to cling to the pasta. In addition, Calabrese Cavatelli are perfect with tomato-based sauces such as Paccasassi pesto. Its porous texture allows the pasta to absorb the sauce, making each bite a real treat for the palate. In conclusion, Calabrese Cavatelli is a versatile and authentic pasta that offers endless possibilities for culinary combinations, always enhancing the intense flavours of Calabrian cuisine.
Cavatelli are small gnocchi with a typical curved shape, belonging to the same family as orecchiette. This type of pasta is called "strascinata" because it is made by dragging small pieces of dough through a wicker screen, using an ancient method.
