This pasta is typical of Sicily. It has no egg in it so is a very simple dough to make, but you need to have a cavatelli board and a bit of practice. Ready-made cavatelli is available at Sabato.

My favorite is the Cavatelli Catania: pasta with sauteed mushrooms, red onions, crushed red pepper flakes (which add a spicy kick) and garlic in a crushed tomato sauce, topped with Romano cheese.