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2. Cavatappi - Wikipedia

   en.wikipedia.org/wiki/Cavatappi

   Cavatappi is a generic name adopted by other brands that imitated Barilla's cellentani. This particular shape was born in the 1970s at Barilla in Parma, [5] when a set of pasta dies had been mistakenly made with a spiral (instead of straight) set of lines. These produced pasta in a spiral or spring (molla in Italian) shape.

3. 29 types of pasta and how to use them - AOL

   www.aol.com/news/29-types-pasta-them-212938927.html

   Cavatappi (Italian for "corkscrew"; aka cellentani) are a ridged, tubular spiral pasta that can be considered the big brother to some versions of elbow macaroni. Similar to the hollow fusilli ...

4. Cavatelli - Wikipedia

   en.wikipedia.org/wiki/Cavatelli

   Dry capunti, a variety of cavatelli from Apulia A dish of cavatelli. Cavatelli (/ ˌ k æ v ə ˈ t ɛ l i / KAV-ə-TEL-ee, US: / ˌ k ɑː v-/ KAHV-, [1] [2] [3] Italian: [kavaˈtɛlli]; Italian for 'little hollows' [a]) are small pasta shells made from semolina or other flour dough, [4] [5] commonly cooked with garlic and broccoli or rapini broccoli rabe, or simply with tomato sauce.

5. Shelf-staple food items could be your best vacation souvenir

   www.aol.com/shelf-staple-food-items-could...

   Shelf-staple food items like spices, nuts, coffee and spice blends can be packed in carry-on luggage, while sauces, marinades and oils can be brought home in checked luggage.

6. Experts Explain Exactly Why Pasta In Europe Doesn't ... - AOL

   www.aol.com/lifestyle/experts-explain-exactly...

   Yes, the wheat used in the U.S. and the varieties grown in Europe and elsewhere are actually different breeds altogether, according to dietitian Melanie Murphy Richter, MS, RDN. They're more ...

7. File:Cellentani2.jpg - Wikipedia

   en.wikipedia.org/wiki/File:Cellentani2.jpg

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8. Strozzapreti - Wikipedia

   en.wikipedia.org/wiki/Strozzapreti

   Strozzapreti (Italian: [ˌstrɔttsaˈprɛːti]; lit. ' priest choker ' or ' priest strangler ' [1]: 152 [2]) are an elongated form of cavatelli, or hand-rolled pasta typical of the Emilia-Romagna, Tuscany, Marche and Umbria regions of Italy as well as in the state of San Marino.

9. Fresh Pasta vs. Dry Pasta: What’s the Difference? - AOL

   www.aol.com/fresh-pasta-vs-dry-pasta-163030969.html

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