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Old 10-04-2010, 06:28 PM   #1
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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.
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Old 10-04-2010, 06:46 PM   #2
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Found this

Chicken Piccata With Broccoli & Gavadel Recipe from Joseph Martino

May be from the Puglia region but I have not found a pic. I think it is like orecciette maybe.

It may be just another way of pronouncing Cavatelli too.does it look just it?

Gavadel was in the 13th sapranos episode but I don't know if there is a shot of it.
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Old 10-04-2010, 07:01 PM   #3
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CAVATIEDDI a type of eggless pasta made with semolina, regular white flour and water and they resamble small "gnocchi". Gavadel is probably the dialect word for this type of pasta that is served with rucola and tomato sauce. The rucola is cooked in the same water as the cavatieddi.
Yes, they are in the orecchiette family and the recipes are interchangeble.
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Old 10-04-2010, 07:44 PM   #4
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Thanks 4me and zfranca!!!! Any TNT recipes or should I Google for cavatieddi?

Update: I Googled Cavatieddi and came up with this which explains the name, since I grew up in Upstate NY.

http://en.wikipedia.org/wiki/Cavatelli
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Old 10-05-2010, 04:31 AM   #5
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lol, as soon as i read this thread, i said "it's cavatelli"!

italian americans butcher the mother language to a degree that can be funny at times. gavadeel is cavatelli, gabba goo is capicola, a goomah is comare (italian for mistress), and so on.

it's a serious case of "telephone". italians speak the first couple of syllables of a word with a certain flair or gusto, and then almost drop off the last syllable, usually a vowel. so americans eventually just drop off the final vowel, and then change the word to something relating to phonetics.

mooz-arell, par-ma-john, zah-bah-yohn, etc,.
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Old 10-05-2010, 10:11 AM   #6
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Quote:
Originally Posted by buckytom View Post
lol, as soon as i read this thread, i said "it's cavatelli"!

italian americans butcher the mother language to a degree that can be funny at times. gavadeel is cavatelli, gabba goo is capicola, a goomah is comare (italian for mistress), and so on.

it's a serious case of "telephone". italians speak the first couple of syllables of a word with a certain flair or gusto, and then almost drop off the last syllable, usually a vowel. so americans eventually just drop off the final vowel, and then change the word to something relating to phonetics.

mooz-arell, par-ma-john, zah-bah-yohn, etc,.
... and also "Pro-SHOOT!" Buckytom, you beat me to it.

The OP's pasta is definitely cavatelli.
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Old 10-05-2010, 10:43 AM   #7
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I don't have any TnT recipe. If you wish I will translate the recipe from my cookbook. This recipe also instructs how to make them.
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Old 10-06-2010, 05:53 AM   #8
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Quote:
Originally Posted by zfranca View Post
I don't have any TnT recipe. If you wish I will translate the recipe from my cookbook. This recipe also instructs how to make them.
I appreciate the offer. It sounds like a lot of work so please do not put yourself out but if you have the time I would love to try your recipe.
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Old 10-06-2010, 10:22 AM   #9
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No trouble at all. I do this all the time. This is the only recipe listed in the book. Italians are notorious for not listing ingredients accurately, or using terms like a nice tomato....






CAVATIEDDI E MIGNUICCH



Ingredients:
600 gr.
Combination white flour and semolina. Proportions vary from area to area but the semolina flour should never be less than 60%.
600 gr.
Rucola
100 gr.
Olive oil
500 gr.
Red juicy tomatoes
Salt, pecorino cheese, pepper

Directions:
1. Add a few ladles of warm water and a pinch of salt to the flours combination to make a dough from which you will roll out thin cylinders of pasta. Cut the cylinders in one inch length. While you work, keep the unused dough covered to prevent drying out. With the palm of your hand apply a little pressure on each cut peace and roll it on the wood surface, so that the rough surface of the wood will leave a rough edge on the outside of the cavatelli. Indent each cavatello with you thumb, or the handle of a knife. Repeat until there is no more dough.
2. Let rest for at least two hours before cooking them so they can dry some.
3. Bring a large pot of salted water to boil. Drop the rucola and when almost done drop the cavatelli in the same water. Drain pasta and rucola into a serving bowl and toss with a simple red sauce made by heating in a saucepan 4 tablespoons of oil, the pulp of the tomatoes and a pinch of salt and pepper. Mix all together and you will have a beautiful tri-color effect: red-white-green.
4. Serve cheese on the side.

Translated from “LA CUCINA DEGLI ITALIANI’ by Vincenzo Buonassisi, Edizione 1988.

IMHO: I suspect that Cavatieddi is a Southern dialect (possibly Puglia) of Cavatelli and Mignuicch for mini mini-gnocchi, because Cavatelli look like thin gnocchi.
Cavatelli are thin and long.
Mignuicch are slightly shorther.
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Old 10-06-2010, 11:33 AM   #10
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SABATO 5 GIUGNO:PRIMA SAGRA DEL CAVATELLO
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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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