Like all food trends, pasta preferences come and go, and right now cavatelli is everywhere. The pasta shape with the visible open seam -- like a long, thin hot-dog bun -- that's almost grub-like is popping up all over Miami in various sauces, cheeses, and colors.
Three years ago, we taught you how to make ricotta cavatelli from Cecconi's Chef Sigala. Back then it was rare and unusual; now it's commonplace and on virtually every menu. Look out, pappardelle, ravioli, tortellini, gnocchi, and that oh-so-innocent angel hair -- there's a new pasta in town.
We don't know if there was a sale on cavatelli-makers, but we do know where you can score some of the best versions of this pasta.
Upgrade your spaghetti and meatballs to cavatelli Macchialina. For $22, you can get the famed pasta with baby meatballs, porchetta, and pecorino. Can't get enough of this dish? Here are some pasta-making tips from the experts.
For a version in the most romantic of settings, try Casa Tua. They have a ricotta cavatelli with tomato and basil. We can't promise that you can recreate that classic Lady & The Tramp moment, but the kiss will definitely come quicker.
