Barilla Pasta Cellentani / Cavatappi, 10 lbs, 2 Per Case

This pasta is made with the finest durum wheat semolina to deliver great taste and ensure an al dente texture your customers crave, every time.

Uses

Pasta salads: The corkscrew shape catches dressing, diced vegetables, and small proteins, making it a go-to for cold pasta salads on buffets and deli bars.
Baked pasta dishes: Holds up under oven heat and layers of cheese, sauce, and fillings without turning mushy or losing its shape.
Sauced entrees: Pairs well with light tomato sauces, cream-based sauces, and oil-based preparations where the spirals capture and carry flavor in every forkful.
Soup and stew additions: Adds substance and visual appeal to minestrone, pasta e fagioli, and other hearty broth-based recipes.

Who Would Benefit

• Restaurants and trattorias plating Italian entrees at scale
• Caterers building pasta bars, buffets, or banquet menus
• School and hospital foodservice programs needing reliable bulk pasta
• Delis and grocers offering prepared pasta salads by the pound
• Food trucks and quick service kitchens that depend on fast, consistent cook times

Product Highlights

• Made from the finest durum wheat semolina for authentic Italian quality
• Al dente perfection in 11 minutes of boiling
• Corkscrew shape holds sauce in every curve and ridge
• Pairs with light tomato, dairy-based, and oil-based sauces
• Trusted by chefs and consumers for consistent taste and texture
• Two 10 lb bags per case for high volume kitchen efficiency

Preparation & Use

Use 4 to 6 quarts of water per pound of pasta. Bring to a rolling boil and add salt to taste. Add the pasta, stir gently, and return to a boil. For al dente texture, boil uncovered for 11 minutes, stirring occasionally. For a more tender result, boil one additional minute. Remove from heat and drain well before saucing or incorporating into your recipe.

Common Applications

Cellentani excels wherever a sauce-holding shape is needed. Toss it with pesto and cherry tomatoes for a bright cold salad. Fold it into baked cassotto with cream sauce, peas, and pancetta. Layer it in a baked casserole with ricotta, mozzarella, and marinara. Drop it into minestrone for a hearty soup course. The shape also stands up well to thick, chunky ragùs where smaller pastas get lost.