Cavatelli

Cavatelli are small pasta shells made from semolina or other flour dough, commonly cooked with garlic and broccoli or rapini, or simply with tomato sauce. A variant adds ricotta cheese to the dough mix.
Many varieties and local names of cavatelli exist, including gnocchetti, manatelli, orecchie di prete, strascinati, truoccoli; capunti, cingule, minuich, rascatelli, zinnezinne ; cantaroggini, cavatieddi, cecatelli/cicatelli, cecatidde, cortecce, mignuicchi, strascenate, tagghjunghele ; pincinelle ; cavatielle, 'ncatenate, cazzarille, ciufele ; cavasuneddi, cavatuneddi, gnucchitti, gnocculi, and pizzicarieddi.
A particular variety of cavatelli is typical of the comune of Teggiano, in Campania, where they are referred to as parmitieddi. 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. In Campania, they are most common in the city of Benevento.
Cavatelli with a softer texture are produced by boiling water before it is added to flour.