The homemade, artisan look of these fresh pasta cuts from Campagna are more than skin deep. I Sapori del Vallo pastas are crafted in Southern Italy using the finest durum semolina and water. All the varieties cook up soft and tender and readily absorb sauce toppings. Cavatelli are a specialty of the region of Apulia. They snare pieces of sauce in their small cavity, and slide down easily. Cavatelli are great in soups and are especially delicious with beans and sauteed greens. This pasta's rich, creamy hue comes from the superior durum wheat grown in this region, not from the presence of eggs. Cook in salted, boiling water only about 5 minutes, then drain.