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Old 12-15-2008, 11:17 AM
 
Location: USA
9,718 posts, read 5,620,836 times
Reputation: 31698

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Quote:
Originally Posted by castufari View Post
I make cavatelli every month. One recipe is flour/eggs/water, another does use potato, another I saw used ricotta. I cheat though, I have this really old hand crank pasta machine that my great uncle gave to me. It's old, it's rickety but it works.

I have had pasta a fagioli with greens in it. One recipe I have has cici, pasta in a tomato based broth, another has greens, etc on it. My family is from southern Italy (Oria), they don't use greens in theirs. The recipe with greens is from the north.

There are so many variations according to where people live and what is available. My dad's family is from Oria, my mom's is from an area up the coast abit and they both do things just a little bit different.
Totally agree
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Old 12-15-2008, 01:18 PM
 
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Apparently they do not sell cavatelli in Nashville....fresh or frozen .... and no one has ever even HEARD of it! They keep trying, in all the grocery stores, to direct me to the dry pasta aisle and they think I'm the one who must be mistaken.... anyway, if any of you are from the South and can even tell me, at this point, where I can MAIL ORDER it, I'd greatly appreciate it! I moved here recently from Northern NJ, where this was a staple! One of our favorite dishes is broccoli and cavatelli, and now I can't make it anymore!!! (Another thing I found at the grocery stores here is that they don't generally carry large fresh bunches of basil!) Must adjust....!!!
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Old 12-15-2008, 05:42 PM
 
4,899 posts, read 16,169,897 times
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Amazon.com: cavatelli - Amazon.com: Gourmet Food

i know what you mean about the basil-its insane. we moved to NC and by the time we found someone to show us where it was, who actually knew what it was, we were shocked to see it was a tiny package of 4 leaves for $4....
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