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Old 10-06-2010, 11:49 AM   #11
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Cavatelli - Ricetta Cavatelli - Ricetta di Misya

This shows how to make them
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Old 10-06-2010, 12:06 PM   #12
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Itinerari tematici della provincia di Salerno

According to this site, the name Cavatelli comes from "cavata"which means caved in when you apply pressure with your fingers.

P.S. ONE DAY I WILL LEARN TO PUT ALL THE INFO IN ONE PAGE.
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Old 10-06-2010, 05:59 PM   #13
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Thank you! Interesting recipe, no egg just flour and olive oil. I should get a good bottle then.

One question, what is Rucola?
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Old 10-06-2010, 06:03 PM   #14
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Arugula. Same slurring.
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Old 10-06-2010, 08:32 PM   #15
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That tart green stuff called arugula which is mostly used in salads.
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Old 05-25-2013, 06:25 PM   #16
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gavadelle pasta

Well I do not know if that is how you spell it - but Italians know what it is or also know as gnocchi - it is a pasta made with flour and potatoes - either mashed or riced cooled potatoes. If that is what you are thinking of let me know.
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Old 05-25-2013, 07:06 PM   #17
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Another oldie. Gavadel or gavadelle are phonetic spellings for cavatelli. Gnocchi is a different item that can be made with potato or ricotta.
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Old 05-25-2013, 09:34 PM   #18
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Well growing up thats what my grandparents and parents called it. Cavatelli is a different pasta. I guess it depends on what part of Italy it is from.
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Old 05-25-2013, 11:26 PM   #19
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dolli, gnocchi and cavatelli are very similar, and you're right, they're from different regions of italy. but there arw differences.

gnocchi is from northern italy and is a softer pasta, while cavatelli is from the south and is a more traditional pasta (as far as americans would consider pasta) that is more "al dente".

as andy mentioned, gnocchi can be made and often is described as potato gnocchi. again, much softer than all flour pasta.

both are cut finger rolled/pressed, but cavatelli tends to be longer, gnocchi shorter. maybe the latter is because it's softer and stretches less, i don't know. but it's a thing to behold to see a nonna and a mama or two crank out either pasta with a cut, press, roll, and push to the side of a floured counter.

i love them both because they'rr kind of "meaty" pastas that go well in particular dishes where other pastas would get lost or just wouldn't work.


oh yeah, i just remembered 2 more butchered words. fazool, as in pasta fazool, more properly pasta e fagiole - pasta with beans.

or rigott, aka ricotta. and of course, we call it cheese, which it ain't.
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pasta, recipe

Gavadel Pasta? I think I spelled it correctly. Anyway, my Aunt used to make this homemade pasta called gavadel (I am spelling it the way she pronounced it). It was small and rolled with a fork so that the tines maked ridges/groves. It was very small like cavatelli (again I think I spelled that correctly). Anyway, she passed away a few years ago and as far as we know she never wrote down the recipe. Does anyone have any clue what it is or have a recipe for it? I'd love to try making it and since it dosen't need a pasta machine I though I'd be able to give it a try. 3 stars 1 reviews
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