Ingredients Durum-wheat flour and water.
How Made Tiny, ridged factory-made pasta, but variable, shaped like either a vine tendril or a small calla lily, with both shapes known by the same name. They are boiled in broth or abundant salted water.
Also Known As Cavatappi and cellentani, and with only one turn of the screw, amorosi, cornetti, and jolly.
How Served As pastasciutta or in broth, according to shape.
The name means literally “lilies.” Twisted like a lily in bloom, this unusually shaped factory-made pasta is an example of the pasta maker’s imagination. The shape is both pleasing to the eye and functional: it must not break during cooking and, above all, must collect the sauce. If we leaf through one of the first illustrated catalogs of pasta shapes, we realize how far the machinery has come to satisfy an ever-more-demanding world of consumers.
