Cecamarti Pasta

Other Names:

Region

Calabria
Sicily
Puglia
and many more

Made with:
Generally with a yeasted bread or sourdough.

About:

An Italian dumpling-style pasta, Cecamaritih, meaning husband blinders, it refers to spouses who’d come home for dinner only to be blinded by the beauty of this dish.

• Cecamarti alla calabrese: This is the traditional type of Cecamarti pasta, and it is made with a yeasted bread dough. They are then boiled and served with a garlic sauce or light tomato sauce.

• Cecamarti alla siciliana: This is a variation of the traditional Cecamarti pasta, and it is also made yeasted with semolina flour.

In addition to these two main types, there are also a number of regional variations of Cecamarti pasta. 

In the Puglia region of Southern Italy, Cecamarti pasta takes on a delightful twist, transforming into deep-fried fritters known as “cecamariti.” This crispy and flavorful variation showcases the region’s culinary ingenuity, adding a touch of indulgence to the classic dish.

Preparing Deep-Fried Cecamarti Fritters

The preparation of deep-fried Cecamarti fritters follows a similar process to that of boiled or baked Cecamarti pasta but is a much loser dough. The dough is made with flour, yeast, water, and salt, However, instead of being boiled or baked, the squares are deep-fried in hot oil until golden brown and crispy.

Filling Options for Cecamarti Fritters

 Puglia takes this concept to a whole new level. The region’s abundant fresh vegetables and seafood inspire a variety of savory fillings, such as zucchini, and eggplant.

Pasta Grannies has a great video linked here for this version.
Fried Cecamarti Fritters from Puglia