Cavatelli - Temporary Score: 7

Description: short, solid lengths, hollow, looks like a dumpling (this description came from Wikipedia; i don't know that I particularly agree with the dumpling part)

First Take Points: 2 - i really just did this at the wrong time of year, or else the score would be higher: i subbed in the cavatelli in place of white beans in ribolitta (sofrito, tomatoes, kale, more parm than is generally advisable). it was delicious, but ribolitta is so thick and hearty, and i made it when it was quite warm out. if this had been in the dead of winter, it would have been much more pleasing. but overall the cavatelli was a perfect sub here: it's the right shape and toothsomeness, and it feels like it belongs in this type of soup/stew.

Remix Bonus Points: 4 - see above, i'm awarding the points that it will get when i make it again when it's blizzarding outside.

Amusement Points: 2 - these are pretty cute, and they look like they would be really fun to make. i'm sure if i had to make enough cavatelli for a restaurant i would get tired of it, but since all i have to is look at the pictures, i can say "oh i would love to do that!"

also, they kinda make me think of tiny hot dog buns. like, i would cook some cavatelli, and then carve (?) out some itty bitty hotdogs, and then completely implausibly, create super mini versions of Chicago dog toppings.

Annoyance Deductions: 1 - i am very impatient, and any thick pasta takes an automatic 1 point deduction because there is an 80% chance that i will try to eat it too soon and end up with teeth full of gummy-pasta-glue.

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Cavatelli with dried flash fried senise pepper (Peperone crusco), a classic dish in Basilicata, southern Italy