They have a rather modern form, which resembles a corkscrew. This is in fact its synonymous, otherwise cellentani. Because its irregular shape it’s funny for kids and is great with all kind of sauces.
Express Cooking
9 minutes
Line
Bulk
Pack Size
10 lbs (4540g)
Drawing
Teflon
double cooking time
pre-cooking
6 minutes
finish-cooking
30 seconds
How to pre-cook and reheat Cavatappi as an Italian chef
1
Pre-cooking
Bring water to boiling point (optimal ratio: 1 liter of water each 100 grams of pasta) and add salt to taste (optimal ratio: 10 grams of salt each liter of water).
After salt has dissolved and water is boiling again, pour pasta into the water and stir frequently.
2
Draining
Drain pasta according to the precooking time on the pack.
3
Blast chilling
Place pre-cooked pasta into a blast chilled at 4°C.
Refrigerate and use within 48 hours.
4
Heating
Boil pasta again in salted water for about 40/60 seconds.
Drain and sauté with the sauce.
