Originally from Molise, cavatelli is a form of artisan pasta with an elongated shape and a hollow inside. It's very popular in southern Italy. Perfect in soup or with hearty meat or vegetable ragu. They also go well with a white ragù with Porcini and white Sausage sauce.
Rustichella d'Abruzzo imported Italian pasta is made with carefully selected durum wheat semolina and pure spring water. The dough is extruded through bronze dies, giving the pasta a rough surface that holds sauce. Pasta is air-dried in temperature-controlled chambers for up to 56 hours, adding another dimension to flavor and texture.
