Creamette, Nwpc
Creamette Cavatappi Pasta
What it is
This is a type of dried pasta made from durum wheat semolina. It is shaped into corkscrew or spiral forms, with ridges along the surface. These twists and grooves are designed to hold sauces well. The pasta is typically cooked by boiling in water until it reaches an al dente texture, meaning it is tender yet still firm to the bite. It is a staple in many kitchens for creating a variety of pasta dishes.
How people cook with it
Cavatappi is a versatile pasta shape that works well in many different types of dishes.
- Pasta salads
- Baked pasta dishes
- With chunky sauces
- In soups
To cook cavatappi, bring a large pot of generously salted water to a rolling boil. Add the dried pasta and stir occasionally to prevent sticking. Cook according to package directions until it reaches your desired tenderness, usually around 9-11 minutes for al dente. Drain the pasta well, reserving some of the cooking water. You can then toss it directly with your prepared sauce, adding a little of the reserved pasta water if needed to help the sauce coat the pasta evenly. It is also excellent when baked into casseroles.
How it differs from similar foods
Cavatappi's distinct corkscrew shape and ridges make it particularly good at capturing and holding onto thicker, chunkier sauces compared to smoother pasta shapes like spaghetti or penne. The hollow center also traps sauce inside.
Who it is for
Home cooks looking for a fun and functional pasta shape for everyday meals.
How to keep the rest
Store uncooked cavatappi in a cool, dry place in its original packaging or an airtight container. Ensure it is kept away from moisture and direct sunlight to maintain its quality and prevent spoilage. Properly stored, it can last for a long time.