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X Italian Pasta Dishes
Baked Elbow Macaroni (using butter, milk and tomatoes)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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cavetelli
Cavetelli dough (with flour and water, Version I)
Originated from: Casacalenda, Molise, Italy
Occasion: Any time
Contributed by: Mary Melfi (her mother's recipe)

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cavetelli
Cavetelli dough (with flour, eggs and water, Version II)
Originated from: Italy and North America
Occasion: Any time
Contributed by: Mary Melfi (her mother's recipe)

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cavetelli
Cavetelli dough (with flour, eggs and water, Version III)
Originated from:
Occasion: Italy and North America
Contributed by: Mrs. Victoria Gurrerre

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cavatelli
Cavatelli with tomato sauce
Originated from: Casacalenda, Molise, Italy
Occasion: Any time
Contributed by: Mary Melfi (her mother's recipe)

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cavatelli con rapini e ciccicoli
Cavatelli con Rapini e Ciccioli (Cavatelli with Rapini and Fresh Pork Belly Slices)
Originated from: Casacalenda, Molise, Italy
Occasion: Any time of the year
Contributed by: Sue Alfieri (her mother's recipe)

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taccuzzelle e ceci
Pasta e Ceci or Taccuzzelle [Tazzozzelle] e Ceci ( Pasta with Chickpeas)
Originated from: Casacalenda, Molise, Italy
Occasion: Any time of the year
Contributed by: Mary Melfi (her mother's recipe)

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taccuzzelle e ceci (Taccuzzelle with Chick Peas, Version II)
Pasta e Ceci or Taccuzzelle [Taccozzelle] e Ceci ( Pasta with Chickpeas)
Originated from: Casacalenda, Molise, Italy
Occasion: Any time of the year
Contributed by: Mary Melfi (her mother's recipe)

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Pasta dei Tutti i Giorne ("Everyday" fresh home-made egg-free pasta dough, with traditional Molisani names and shapes)
Originated from: Casacalenda, Molise, Italy
Occasion: Any time of the year
Contributed by: Mary Melfi

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Pasta alla Uovo/Fresh Egg Noodle Dough (using flour, eggs and vegetable oil)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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