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Dry capunti, a variety of cavatelli from Apulia A dish of cavatelli. Cavatelli (/ ˌ k æ v ə ˈ t ɛ l i / KAV-ə-TEL-ee, US: / ˌ k ɑː v-/ KAHV-, [1] [2] [3] Italian: [kavaˈtɛlli]; Italian for 'little hollows' [a]) are small pasta shells made from semolina or other flour dough, [4] [5] commonly cooked with garlic and broccoli or rapini broccoli rabe,seafoods or simply with tomato sauce.
Strozzapreti (Italian: [ˌstrɔttsaˈprɛːti]; lit. ' priest choker ' or ' priest strangler ' [1]: 152 [2]) are an elongated form of cavatelli, or hand-rolled pasta typical of the Emilia-Romagna, Tuscany, Marche and Umbria regions of Italy as well as in the state of San Marino.
The name comes from the Italian cascate meaning ' waterfalls ', while cascatelle means ' little waterfalls '. [1] Pashman decided to end it with -elli to sound like more traditional Italian pasta names that often end with the masculine plural diminutive suffixes -ini, -elli, -illi, -etti to convey the sense of ' little '.
Taliercio's is crafting fried ravioli Christmas trees, trimmed with kale, cherry tomatoes and around 50 of the ricotta-stuffed pasta circles.
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Parmitieddi (Italian: [parmiˈtjɛddi]), also known as parmi or parmatieddi, is a variety of cavatelli typical of Teggiano, a comune (municipality) in the Campania region of Italy. Parmitieddi is larger than cavatelli and flat-shaped.
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