I am in search of dried cavatelli! In case it is new to you, it is a great, hearty pasta that is usually hand-crafted. I've had it in Chicago, where it was called "eight-finger cavadill." The eight fingers refers to the way it is made-- thin strips of pasta lightly rolled with the tips of all eight fingers. If any one can tell me where I can purchase cavatelli in Seattle, I would be most grateful!