Fresh Cavatappi is a 12-ounce pack of corkscrew-shaped semolina pasta made with just semolina flour and water. The spiral tube shape traps thick cream sauces and holds chunky meat sauce in its grooves, so each bite carries more sauce than smooth shapes like penne. It suits anyone cooking baked pasta, mac and cheese, or hearty ragù. Compared with dried cavatappi, fresh pasta cooks faster and has a softer, more tender bite, but it keeps for less time and is less forgiving if overcooked.
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Cavatappi, also called corkscrew pasta, is a spiral, tube-shaped fresh pasta. It is made with semolina flour and water.
The grooves in the spiral trap and hold sauce. This makes the shape well suited to thicker, cream-based sauces and to hearty meat sauces with chunks.
