Cavatappi

Cavatappi should be a staple in any pasta lover's kitchen. The name cavatappi comes from the Italian word for corkscrew, which the pasta resembles. Try tossing it with a béchamel cream sauce, or using it as the pasta for an authentic macaroni and cheese dish. Cavatappi is the perfect match for creamier sauces, although you can also use tomato-based sauces. Buon appetito!

How to Cook Cavatappi

Bring 4-5 quarts of salted water to a boil. Gently add cavatappi pasta and stir for 1 minute. Lightly boil for 9 to 12 minutes or until “al dente." Drain and serve with your favorite homemade sauce.

An Artisanal Process

This pasta is made from 100% semolina flour and water. The pasta is extruded through authentic brass dies, after which it is dried for a period of 24 to 36 hours. This longer drying period results in a superior quality and texture. The pasta is hand stirred to ensure even drying. All dry pasta is carefully inspected to ensure that only the best quality product makes it to your plate.