Cavatelli
What it is: These “little hollows” look a lot like small seashells, and are often made with the side of the thumb or two fingers.
What you need: A wooden surface. For the textured version, also known as gnocchetti sardi or malloreddus, grab the back of a fork, a fine cheese grater, meat mallet, crystal rocks glass, or the side of a ridged ramekin!
How it’s made: Roll a portion of dough into a rope about ½ inch in diameter, and cut it into ½- to 1-inch pieces. With the side and pad of your thumb, firmly push the dough forward across a wooden board or textured surface to create a hollow interior. Don’t be shy with the pressure—you want them to be as hollow as possible to grab that sauce!
How to pair it: With robust meat or vegetable-based sauces, often spicy, and topped with cheese. A combination of broccoli, garlic, and chili is a classic and delicious option.
Capunti
What it is: Capunti, which means “dug into,” is a rustic, hand-formed pasta from Puglia that resembles the inside of a pea pod.
What you need: Your hands!
How it’s made: Roll a piece of dough into a long rope and cut it into roughly 1-inch pieces. Roll each piece back and forth between your hands while putting more pressure on the ends so they become tapered. Line up your three middle fingers across the thicker center and dig them into the dough, then drag it firmly towards you in a single, confident motion. The dough should flip over and have a deep imprint of your fingers.
How to pair it: With just about anything, from vegetable-forward sauces to a spicy sausage ragù. Or check out my recipe for this luxurious roasted garlic sauce!
Orecchiette
What it is: If I had to pick a favorite pasta, these “little ears” would be it. While orecchiette are found throughout central and southern Italy, they’re particularly well-known in Bari, where there’s a community of women who have been making the shape for generations. The deep ridges on the exterior are perfectly designed for grabbing sauce. What you need: A wooden board and a serrated butter knife.
How it’s made: Roll out a rope of dough and cut it into about ¾-inch pieces. Holding the butter knife firmly at a 45-degree angle, drag the dough towards you using the serrated edge until it curls on itself like a piece of cavatelli. Invert the dough over your thumb to expose the rough interior and, if needed, stretch it a bit into a small cup-like shape. The more pressure you use with the knife, the more visible those ridges will be!
How to pair it: Often with a combination of cime di rapa (broccoli rabe) and sausage, though it also pairs well with vegetable sauces and meat ragu.
Busiate
What it is: Sicilian busiate are a hollow spiral-shaped pasta reminiscent of a telephone cord. Historically, busiate were made by rolling the dough along a busa, or local reed. Today, it’s traditional to use a long metal rod known as a ferretto. Me? I bought a knitting needle and some wooden skewers from my local crafts store and they work great.
What you need: A rolling pin and thin knitting needle or wooden skewer
How it’s made: Flatten a portion of dough with a rolling pin into a ¼-inch plank, then cut it into ½-inch strips. Roll the strips into thin ropes and cut them into about 4-inch lengths. Position each piece vertically on a wooden surface, then place the knitting needle at the top at a 45-degree angle—it should look like an upside-down V. Holding the bottom end of the needle in place, roll the other end with the dough in a wide, downward curve. It will naturally coil into a spiral. Gently twist the needle to release. Busiate can be kept on a dry dish towel or semolina-floured tray for several hours or overnight to maintain their shape.
How to pair it: With pesto trapanese (a tomato- and almond-based pesto) or any lighter, vegetable-based sauce.
Lorighittas
What it is: Traditional lorighittas, which look like small braided rings, are made only in the Sardinian village of Morgongiori. The pasta is so delicate that its production hasn’t been mechanized—but don’t let this deter you! They may be time-consuming to make, but they’re worth every effort and are especially gratifying as a group activity.
What you need: Dexterity and patience!
How it’s made: Roll a piece of dough into a long, very thin rope. Wrap the rope around your three middle fingers twice and pinch ends together to seal. Remove your fingers and hold the loops delicately where they cross. Starting at the bottom where the ends are sealed, gently twist the strands together like you’re winding a watch. It’s helpful to watch this Pasta Grannies YouTube video for the full effect. Place the lorighittas on a dry dish towel or semolina-floured baking tray for several hours or overnight so they maintain their shape.
How to pair it: A tomato-based sauce, often with chicken, and a dusting of Pecorino.
