Antonietta's Cicatelli / Cicatelli alla Antonietta

Cicatelli is a southern dialect word for cavatelli, little caves. This shaped pasta is perfect for capturing thick sauces. When I watched Antonietta Furgone make it in Italy, I knew I was in the presence of a true artist in the kitchen.


  • 3 cups semolina flour
  • 1 teaspoon sea salt
  • 4 orlarge eggs
  • 1 teaspoon Extra Virgin Olive Oil
  • Water, as needed


  1. Combine the flour with the salt. Make a well. Crack the eggs into the center of the well, add the oil and mix with a fork. (This may also be done in a food processor.)
  2. Slowly incorporate the flour into the wet ingredients until you have a workable ball of dough. Add water only if the dough is too dry. Knead the ball for 5 minutes. Cover the dough with a clean towel and let it rest for a half hour.
  3. Divide the rested dough into quarters and work with one piece at a time, leaving the rest covered with a towel. On a floured surface, roll each piece of dough into 1-inch thick ropes as you would for gnocchi. Cut the rope into 1/4-inch pieces and drag each piece with two fingers across the table to make a small gnocchi shape about an inch long.
  4. As you form the cicatelli, let them rest in a single layer on floured towels so they don't stick together. Repeat this process until all the dough is used.
  5. Cook the cicatelli in a pasta pot with salted boiling water 3 to 4 minutes. You may have to do this in batches of a couple dozen at a time. Drain the pasta well and pour it into the sauté pan and mix thoroughly with sauce of your choice.
  6. Turn out onto a platter and serve immediately. Pass grated Pecorino cheese for sprinkling.
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Annette Deluzio

Dear Marianna,
I was so delighted to see this recipe for cicatelli! It has been a traditional family favorite for generations. AND my grandmother’s name was Antonietta! My Mom told her mother when I was baptized “Annette” that my name was the “Medicana” version of Antonietta. My grandmother was satisfied that at least one grandchild would bear her name. (Actually, I was named after one of the Dion quintuplets from Canada.) Thanks for this recipe and the joy you bring through the Italian heritage in your cooking.
Gratie molto!
Annette DeLuzio Packard

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