Cavatelli, a small, shell-like pasta often made from semolina dough, is known for its ability to hold sauces well due to its shape and texture. If you’re looking for substitutes for cavatelli, here are some options across different categories:
Best: Gnocchi
Gnocchi, particularly potato gnocchi, is the best substitute for cavatelli in terms of texture and the way it pairs with sauces. While softer than cavatelli, gnocchi has a similar size and ability to absorb and hold onto sauces, making it suitable for a variety of dishes.
How to Use
- Cook gnocchi according to package instructions or until they float to the surface in boiling water.
- Use in dishes with rich, hearty sauces, as gnocchi can absorb and complement such flavours well.
Cheapest: Orecchiette
Orecchiette, another type of pasta that translates to “little ears,” is a more affordable and widely available substitute. It has a similar shape and texture to cavatelli and works well with thick, chunky sauces.
How to Use
- Boil orecchiette until al dente, following package instructions.
- They are ideal for catching small bits of sauce and vegetables, making them great for pasta dishes with robust ingredients.
Tastiest: Conchiglie
Shell pasta, or conchiglie, offers a delicious alternative with a comparable shape to cavatelli. Their concave structure makes them excellent for holding onto sauces, particularly chunky or creamy varieties.
How to Use
- Cook shell pasta until al dente.
- Use in recipes with thick or creamy sauces, as the shells will capture and hold the sauce effectively.
Most Accessible: Fusilli
Fusilli, with its twisted shape, is a readily accessible pasta type that can substitute for cavatelli in many recipes. Its spirals are good at trapping and holding sauce, although the texture is different from cavatelli’s.
How to Use
- Boil fusilli until it reaches the desired tenderness.
- Suitable for a variety of sauces, especially those with pieces of meat or vegetables that can get caught in the spirals.
Most Unusual: Ricotta Gnocchi
Ricotta gnocchi, made from ricotta cheese and flour, offers an unusual but effective substitute. It’s lighter and softer than traditional potato gnocchi and cavatelli but can provide a similar satisfaction in dishes that call for a pasta with a delicate, soft texture.
How to Use
- Handle ricotta gnocchi gently as they are more delicate.
- They pair well with light, creamy, or buttery sauces.
- Cook in boiling water until they float to the surface, then serve immediately.