A shell shaped pasta with a good texture, available in some Italian markets.

Made with semolina flour, water, and salt, the pasta is cut into 1" pieces, the center is flattened so that the borders curl upon themselves, forming a characteristic oval shell shape. Cavatelli are one of the most popular pastas in southern Italy and are served with meat, fish or vegetable-based sauces.

Small shell-shaped pasta with slightly rolled-in edges. Served best with chunky sauces, and salads requiring pasta that will hold sauces and dressings. Similar to Gnocchetti and Rotini.