Ingredients Durum-wheat flour and water.
How Made Factory made in the shape of a tiny tube, either smooth or ridged. They are boiled in abundant salted water or in broth.
Also Known As Sciviottini, svuotini, and tubettini.
How Served As pastasciutta or in broth, depending on size and place.
Small cannolicchi—literally “little tubes”—are used in the south, especially in legume soups, where their presence represents a true tradition. In fact, no southern housewife would think of making pasta e fagioli with any other pasta shape. In Campania, but also in Lazio and other regions, the cannolicchio must be just the right size so the bean will fit comfortably into the hole. When this happens, the Neapolitans say that the “ciccillo è ’ncruvattato.”43 Cannolicchi exist in various diameters, even large, and are both smooth and ridged.
