This is the recipe from our great friend from Basilicata/New York, Rita Perretta, the mother of Teresa from Rionero in Vulture.
They have a great travel company specialized on the best of Italy, My Italy destination.
Her mother is a great chef and if you have the chance to make a cooking class with her, we are sure it will be the best experience of your life.
In Molisano dialect the name is: “cavetiell”. The shape is similar to a shell and they are perfect to contain ragout or delicious Italian pasta sauces like also the Roman Matriciana….
100 gr. of Flour n. 0
50 gr. of Water
or 50 gr. of Semola di Grano Duro
50 gr. of Flour n.0
50 gr, of water
a pinch of salt and Evo Oil.
Make a Cone with the flour, add water. make the dough and let it rest for at least 20 minutes.
Make a snake with the dough of 1 cm of thickness. And cut small cubes of 1 cm more or less each one. Pinch it with two fingers, rolling it on the cooking board.