Private Selection
Private Selection Italian Cavatappi Pasta
What it is
This is a type of dried pasta made from durum wheat semolina. It is shaped into corkscrew-like spirals, which are hollow in the center. The unique shape helps it hold sauces well. It is a versatile pantry staple for many different meals. This pasta is a good base for a variety of dishes.
How people cook with it
Cavatappi is excellent for holding chunky sauces and can be used in baked dishes or cold pasta salads.
- Mixed with pesto
- In baked casseroles
- Tossed with vegetables
- Served with meat sauce
To cook, bring a large pot of salted water to a rolling boil. Add the cavatappi and stir occasionally to prevent sticking. Cook according to package directions until al dente, which means it should be tender but still have a slight bite. Drain the pasta well, reserving some of the cooking water. Toss immediately with your favorite sauce, or rinse with cold water if using in a cold salad. The pasta can also be added to soups or used in baked dishes.
How it differs from similar foods
Cavatappi's signature spiral shape and hollow center make it ideal for capturing and clinging to thicker sauces, unlike flatter pasta shapes. This allows more flavor to adhere to each piece, providing a more robust taste experience in every bite.
Who it is for
Home cooks looking for a fun and functional pasta shape for their meals.
How to keep the rest
Store any unused dried pasta in a cool, dry place in an airtight container. This helps to keep it fresh and prevent it from absorbing odors or moisture from the pantry. Properly stored, it can last for a long time.