Cavatelli (/ˌkævəˈtɛli/ KAV-ə-TEL-ee, also US: /ˌkɑːv-/ KAHV-,^[1][2][3] Italian: [kavaˈtɛlli]; lit. 'little hollows'^{[lower-alpha 1]}) are small pasta shells made from semolina or other flour dough,^[4][5] commonly cooked with garlic and broccoli or rapini broccoli rabe, or simply with tomato sauce. A variant adds ricotta cheese to the dough mix.^[5] Another variant with seafood is very popular in seaside cities and villages.

Many varieties and local names of cavatelli exist, including orecchie di prete (lit. 'priest's ears').^[6] In Apulia, a number of varieties of cavatelli have specific names including pizzicarieddi.^[6] A particular variety of cavatelli is typical of the area of Teggiano, in Campania, where they are referred to as parmitieddi (or palmatielli). Parmitieddi are larger than cavatelli and flat-shaped. They are obtained by rolling a stick dough with three fingers of one hand, instead of with a single finger as done for the common cavatelli. Parmitieddi are usually served as a first course on Palm Sunday because their shape, similar to that of a tree leaf, recalls that of a palm.^[6]

• List of pasta