Cicatelli (pronounced chee-cah-TEL-lee) is a sort of brief, thick, and hole pasta from the Puglia area of Italy. It’s usually made with durum wheat flour, water, and salt, and has a barely chewy texture. Cicatelli is commonly served with a easy tomato sauce or with a extra elaborate ragu.
The title “cicatelli” comes from the Italian phrase “ciccia,” which implies “meat.” That is doubtless because of the pasta’s thick and meaty texture. Cicatelli is a well-liked pasta in Puglia, and is commonly served at particular events reminiscent of weddings and festivals.
