Cavatelli with tomato and wild mint pesto (Cicatielli con pulieio) from Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes (page 97) by Katie Parla

  • semolina flour
    Semolina is the hard part of the grain of durum wheat. When hard wheat is ground, the endosperm--the floury part of the grain--is cracked into its two parts, the surrounding aleurone with its proteins and mineral salts and the central floury mass, also called the endosperm, which contains the gluten protein that gives hard wheat its unique properties for making good pasta. A cream-colored semolina is used in pasta or Italian-style breads. There are difference grades: (1) Semolina flour is finely ground endosperm of durum wheat; (2) Semolina meal is a coarsely ground cereal like farina; and (3) Wheatina is ground whole-grain wheat. When other grains, such as rice or corn, are similarly ground, they are referred to as "semolina" with the grain's name added, i.e., "corn semolina" or "rice semolina." Read more: http://www.food.com/library/semolina-471#ixzz1ms6MXCXf Buy Now
  • semolina
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Notes about this recipe

  • mekral on April 01, 2023

    I concur with the other note. This is a great and easy to make pasta. I also used another dry pasta, but no problem.

  • lkgrover on October 17, 2021

    Terrific pasta sauce with lots of herbs; the kitchen smells amazing. I substituted Aleppo pepper flakes for peperoncino flakes; used both basil & parsley. I used dry rotini pasta instead of making cavetelli.

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