Tuesday, August 22, 2006


These are cavatieddi in a sauce of tomato and aubergine. The container from which the pasta is being ladled would have been used for the flour during the making of it. If you buy this pasta dried, the label on the packet will tell you it comes from Sardinia but here it is often made at home. Linda has a special machine, which I have yet to see, for making cavatieddi shapes out of the dough.

1 comment:

Maria said...

My brother and Dad can eat punds of this at a time. Sounds stupid but what is auberdine? Looks delicious though. Mind you.. I'm glad my Dad's friend makes these fresh at his deli... I can't imagine making this from scratch. ~M


View My Stats