Corkscrew

Cavatappi from Greenomic Delikatessen, twisted tubes al bronzo

Cavatappi from Greenomic Delikatessen are short, spirally twisted tube pasta made from Italian durum wheat semolina, pressed through bronze dies. Their rough surface and hollow core hold sauce twice as well, which is why they are so reliable in casseroles.

Cavatappi are the twisted tube noodles from the Good Hair Day range, produced in Italy for Greenomic Delikatessen. Durum wheat semolina and water form a dough that is shaped al bronzo and sits on the shelf in its colorful box featuring a hairstyle motif.

Rough on the outside, hollow on the inside, firm to the bite

The pasta looks like a short piece of corkscrew and feels slightly floury even when dry, rather than shiny and smooth. The spiral is open throughout the center, so no water remains inside when draining. This very dullness is the hallmark of bronze-cut pasta and the reason why sauce adheres to it later.

Once cooked, the bite remains firm because coarse durum wheat semolina provides plenty of gluten and supports the shape. In the mouth, you first get the sauce from the tube, then the grain itself, simple and clearly wheaty. This restraint makes the shape an all-rounder for whatever happens to be left in the kitchen.

For sugo, casseroles, and next-day salad

Boil the cavatappi in plenty of salted water for about nine minutes, allowing for one liter of water and ten grams of salt per hundred grams of pasta. A hearty sugo, a cheese sauce, or a spoonful of pesto from Greenomic Delikatessen find a hold in the twists. A spoonful of pasta water in the pan binds the sauce and the pasta before serving.

They are right at home in a cheesy baked casserole because the tubes hold the sauce and do not disintegrate when reheated. Cold in a pasta salad with vegetables, olive oil, and herbs, they don't stick together, and they still have structure the next day. For a tray bake with ham, peas, and béchamel, count on a good hundred grams per person.

Why they are called corkscrews

Cavatappi means corkscrew in Italian, and anyone holding the pasta up to the light will see the resemblance immediately. As with many short varieties, the name describes the shape rather than the origin. Nevertheless, the pasta is a staple of Southern Italian cuisine, where short shapes are the rule.

Al bronzo means that the dough is pressed through bronze dies instead of smooth plastic tools. Bronze creates a rougher texture, minutely tearing the surface and leaving behind the fine structure that allows sauce to cling to it. Greenomic Delikatessen has this line produced by an Italian manufacturer that works using this older method.

The pantry staple for an unplanned evening

Always keep a box in the cupboard, because this shape forgives beginner mistakes and turns out well even without a recipe. Butter, pepper, and grated cheese are enough for a plate that will not disappoint anyone. Stored in a dry, dark place, the unopened box will keep until the printed date. Once opened, store the remainder in an airtight jar, otherwise the pasta will absorb moisture.

Further varieties can be found in the Good Hair Day Pasta range, and if you prefer long pasta, you can find it in the durum wheat semolina pasta section.