The Pasta Encyclopedia : Cellentani/Cavatappi

By : | 0 Comments | On : February 27, 2013 | Category : Pasta Encyclopedia

Cellentani is also known as cavatappi, which translates from the Italian to “Corkscrew;” a derivation that’s obvious from the shape. With its tubular center and ridged (rigate) surface, Cellentani is one of the most versatile pasta cuts; able to capture every drop of sauce and trap vegetables, meat or fish in every forkful.

The twists and spirals of cellentani allow it to embrace both refined and simple sauces. Cellentani is a perfect choice for a pasta salad, or paired with light tomato sauces (with or without finely diced vegetables), dairy-based sauces, or oil-based sauces. It also holds its texture and bite for long periods, making it an excellent choice for buffet service and catered events.

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