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Cavatappi

Type of pasta

Summary

Type of pasta

Field	Value
name	Cavatappi
image	cellentani2.jpg
image_size	250px
caption	Dried cavatappi
alternate_name	Celentani, spirali, tortiglione, serpentini, amori, torselli, scoobi doo,
{{cite book	last	Phelan	first=Ruth	last2=Thompson	first2=Brenda	title=The Best Pasta	publisher=CanWest Books	date=2006	isbn=978-1-897229-04-0	page=27	url=https://archive.org/details/vancouversunbest00_0/page/n25/mode/2up?q=scoobi+doo}} double elbows
country	Italy
type	Pasta

double elbows

Cavatappi (; ), also known as spirali, is macaroni formed in a helical tube shape. Certain areas of the US and Canada may also refer to it as "double elbows" or "scoobi doo" pasta, purportedly because of their resemblance to scoubidou.

It should not be confused with fusilli, which, despite also being commonly referred to as "corkscrew pasta", is a different shape altogether—a flat twist, as opposed to cavatappi's hollow tube shape. Cavatappi is usually scored with lines or ridges (rigati in Italian) on the surface. Cavatappi is a type of macaroni, or thick, hollow pasta that is made without using eggs. It may be yellow in color, like most pastas, or have vegetables or a food coloring added to make it green or red. It can be used in a variety of dishes, including salads, soups, and casseroles.

Etymology

Cavatappi is an Italian word created by compounding cava and tappi, which literally means 'stopper extractor' (a corkscrew). It is known by many other names.

Origin

Cavatappi is a generic name adopted by other brands that imitated Barilla's cellentani. This particular shape was born in the 1970s at Barilla in Parma, when a set of pasta dies had been mistakenly made with a spiral (instead of straight) set of lines. These produced pasta in a spiral or spring (molla in Italian) shape. Barilla decided to name it after one of the most famous showpeople of the time, Adriano Celentano, who was nicknamed Il Molleggiato. As this name was trademarked by Barilla, other pasta producers had to use other names, such as cavatappi ().

Shape

The cavatappi shape is perhaps best described as a ridged tube extruded into a helix shape through a small number of rotations. The number of turns is commonly in the range of one to three (with less than one full turn, the shape degenerates into a twisted version of elbow macaroni).

Common recipes

Cavatappi is used with Italian-style foods, such as cavatappi all'amatriciana and cavatappi al pomodoro.

References

"The Nibble: Pasta Types".
"Amori".
"Torselli".
This story was related to chef Davide Oldani on his TV show ''Alle origini della bontà'' (24 November 2018) by Italo Bardiani, at the time one of the technicians at Barilla research lab. – http://www.acfans.it/blog/minipost/barilla-da-un-errore-e-nata-la-pasta-cellentani/
"Carrabbas Cavatappi Amatriciana (Side Dish Pasta) Recipe - Food.com".
"Cavatappi Pomodoro".

Wikipedia Source

This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

types-of-pasta

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