A couple of years ago I decided it was high time I learned how to make the pasta shape that my nonna used to prepare in Italy – Cicatelli.
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I spent a wonderful day with my Zia Carmela (who was of course taught by Nonna herself!) – learning how to make this special shape from Molinara, BN (in the Campania region).
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Over the past couple of years I’ve cooked Cicatelli in cooking classes and at home for family. It’s perfect with a pomodoro sauce or pesto. It’s a fun shape to create, cut small rectangular pieces, press your finger tips onto the piece and drag and roll towards you. And naturally, this is an egg-free traditional pasta.
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Let me know if you’ve enjoyed this shape too!
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