Pasta Database

Cavatelli vs Strascinati

Cavatelli is small dumpling with a hollow, rolled under two fingers. Strascinati is disc of dough dragged across the board with the fingers, larger and flatter than orecchiette.

Side by side, to scale

10 mm

Cavatelli: 20 to 30 mm by 8 to 12 mm

Strascinati: 30 to 50 mm by 20 to 30 mm

Footprints from the length and width in each record, one scale for both. See every shape on the chart.

FamilyHand-formedHand-formed
RegionPugliaBasilicata
SectionSmall dumpling with a hollow, rolled under two fingersDisc of dough dragged across the board with the fingers, larger and flatter than orecchiette
Length20 to 30 mm30 to 50 mm
Width or diameter8 to 12 mm20 to 30 mm
Wall or thicknessnot measured2 to 3 mm
SurfaceRoughRough
HollowNoNo
DoughSemolina and waterSemolina and water
Cook time8 to 12 min6 to 10 min
Energy, dry, per 100 g371 kcal (dry semolina pasta)371 kcal (dry semolina pasta)
Protein, dry, per 100 g13.0 g13.0 g
Products catalogued14not measured
Pairs withBroccoli and anchovy, Sausage ragu, Meat ragu, Cime di rapa, PomodoroSausage ragu, Meat ragu, Pomodoro, Ricotta

Cavatelli

A dense chewy shell with a hollow, so it carries a ragu, broccoli or greens with garlic, a sausage sauce, and beans. The rough face holds oil and cheese.

Strascinati

Rough, thick, and open, so they take a sausage ragu, fried crumbs and dried peppers, or a tomato with ricotta.

Can you swap them?

Cavatelli for strascinati: yes, the rolled southern shell.

Both take Sausage ragu, Meat ragu, Pomodoro.

Only cavatelli: Broccoli and anchovy, Cime di rapa.

Only strascinati: Ricotta.

Sources

  • Dimensions, surface, dough, and cook time: each shape page names the brand page, spec sheet, or measured box behind every figure.
  • Energy and protein: USDA FoodData Central, per 100 g of the dough, public domain.
  • Products catalogued: Open Food Facts, Open Database License, read on 2026-08-25. A crowd database: a count is a floor.