Cavatelli pasta with pumpkin recipe

cavatelli pasta cavatelli pasta Creative Commons

This is a great dish from the province of Campobasso.

Cavatelli or 'cavatiell' in Molisan dialect is a traditional pasta from the region which has spread to other parts of south Italy, notably Puglia.

It is a pasta made from a mix of flour, water and potatoes which is then rolled in such a way as to have a space or 'cava' in one side.


800gr of ripe pumpkin (only purchase from the hills around Ferrazzano near Vinchiaturo), 1kg of wholegrain flour, 200gr potatoes, 1 egg, 50gr grated cheese, nutmeg, salt.

For the sauce use a tomato ragu with hot pepper or butter with sage.

making it

Boil the pumpkin pieces in salty water. When the pulp is soft remove and peel the skin away.

Boil the potatoes. Once done mash together the pumpkin and the potatoes along with the flour and, if the mixture dries out, a little water from the boiled vegetables.

Next add the grated cheese, the beaten egg and the nutmeg.

When fully amalgamated, form the pasta into the shapes of 'cavatelli'.

Cover the boiled pasta with the sauce of choice and serve with a red Tentilia or Aglianico wine.

image used under the Creative Commons Licence

Additional Info

  • Conversion Table: 1 lb (16oz) = 450 gr; 1/2 lb (8oz) = 225gr 1oz = 25gr; 1kg = 2lb 3oz; 500gr = 1lb 3oz; 250gr = 9oz; 100gr = 3.5oz; 1 teaspoon = 0.33 fl oz; 1 cup = 0.5 pints (8fl oz); 1 litre = 35 fl oz

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