Cicatielli are a type of fresh, handmade pasta typical of Southern Italy, particularly Puglia and Molise. They have an elongated shape and a hollow in the center created by "cavandola" (cava-telli) with the fingers. This shape, similar to cavatelli but often slightly longer and with a deeper incision, allows cicatielli to perfectly collect and hold sauces and rich dressings. Cicatielli are best served with intense, full-bodied sauces; they're perfect with meat sauces, ragù, or with flavorful vegetables like turnip greens, eggplant, and arugula.