Sweets / RICETTI
Historical Maltese treacle-dressed pasta
Finger-hollowed boiled dough with a dark treacle coating.
◷ 50 min / 4 servings
Method
- Mix flour and salt. Add water gradually and knead for 8 minutes to make a firm smooth dough.
- Cover and rest for 20 minutes. Roll into ropes 1 cm thick and cut into 4 cm pieces.
- Press each piece with two fingers and drag towards you to hollow it and thin the dough.
- Boil in plenty of water for about 6–9 minutes until no raw flour remains in the centre. Test a piece before draining.
- Loosen treacle in a pan over low heat with 2 tbsp cooking water. Add drained kavati, toss and serve warm.
✳ From the kitchen
A home reconstruction with modern quantities based on a historical description, rather than an exact archival recipe.
Tradition reference
G. Cassar-Pullicino · Antichi Cibi Maltesi, 1961, p47 ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.