Below is a list of all known varieties for Cavatelli. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Cavatelli (Apulian Style) | Cavatelli characterized by a slightly shorter and thicker shape typical of the Puglia region, often paired with broccoli rabe. |
| Cavatelli (Garlic Infused) | Cavatelli dough infused with garlic. |
| Cavatelli (Gluten-Free) | Cavatelli made from alternative flours (e.g., chickpea, corn), offering a gluten-free version of the characteristic shape. |
| Cavatelli (High-Protein Blend) | Cavatelli made with a mix of semolina and chickpea or lentil flour. |
| Cavatelli (Large Size) | A noticeably larger Cavatelli shape, ideal for pairing with thick, hearty meat or vegetable ragùs. |
| Cavatelli (Potato Dough) | Cavatelli dough enriched with mashed potato, giving the final product a softer, more delicate texture similar to gnocchi. |
| Cavatelli (Ricotta Dough) | Cavatelli dough enriched with ricotta cheese, resulting in a lighter, softer texture and quicker cooking time. |
| Cavatelli (Saffron Dough) | Cavatelli dough infused with saffron threads, resulting in a vibrant yellow color and a lightly floral, distinct flavor. |
| Cavatelli (Semolina Only) | Traditional Cavatelli made only from semolina flour and water, prized for its firm texture and chewiness. |
| Cavatelli (Small/Soup Size) | A miniature version of Cavatelli, perfect for use in hearty minestrone or bean soups. |
| Cavatelli (Spinach Dough) | Cavatelli infused with spinach puree, giving the pasta a green color and subtle earthy flavor. |
| Cavatelli (Sweet Potato) | Hand-rolled Cavatelli made with a portion of sweet potato, imparting a subtle sweetness and soft texture. |
| Cavatelli (Toasted Flour) | Pasta made with lightly toasted flour, giving the dough a subtle, nutty, and savory aroma. |
| Cavatelli (Tricolor) | Cavatelli featuring plain, spinach, and tomato doughs for a visually appealing addition to pasta salads or vegetable dishes. |
| Cavatelli (Whole Wheat) | Cavatelli made from whole wheat flour, offering a more robust texture and higher fiber content, often used with rustic vegetable sauces. |
| Ciuffetti | Small, delicate knots of pasta dough. |