Cavatelli

Handrolled by Famiglia Baldassarre in the southern Italian tradition, cavatelli is one of the most texturally satisfying pasta shapes ever made — the hollow curl catches sauce in a way that no smooth pasta ever could. This is handmade pasta with a purpose.

Cook in generously salted boiling water for 3-4 minutes until tender but with a gentle bite. Pair with a robust ragù, a simple brown butter or a bold tomato sauce — cavatelli was made to hold on to every drop.

Arrives fresh. Keep refrigerated and use within 3–5 days, or freeze for longer storage.