Other Names For Cavatappi Pasta

Let’s be real for a second: pasta shapes can get confusing. You stand in the grocery aisle, staring at a box of something curly, and wonder if you’re supposed to twirl it or just shovel it in. Enter cavatappi —the pasta that looks like a tiny, twisted telephone cord that got a little too excited. You’ve probably eaten it a dozen times without knowing its real name.

I remember the first time I cooked cavatappi for a weeknight dinner. My kid called them “springy macaroni,” and my partner said they tasted like “happy childhood.” That’s when I realized this pasta isn’t just food—it’s a vibe. And like any good thing, it goes by a few different names depending on where you are or who’s selling it.

The Most Common Nickname: Cellentani

If you’ve ever bought a bag of pasta labeled cellentani, congratulations—you’ve been eating cavatappi without knowing it. Cellentani is the Italian word for a type of spiral, and it’s often used for a slightly thinner, more delicate version of the same shape. Think of it as cavatappi’s trendy cousin who lives in a smaller apartment.

I once grabbed a box of cellentani by mistake, thinking it was something fancy. Turns out, it’s basically the same curve and hollow center, just a little sleeker. The only difference? Your sauce clings exactly the same way, so don’t stress.

The Fun One: Double Saddle Macaroni

Yes, that’s a real name, and it’s my personal favorite. Double saddle macaroni sounds like something a cowboy would order at a spaghetti western diner. The “saddle” refers to the double curve in the shape, like two little saddles for a microscopic horse. Honestly, it’s the most charming pasta name out there.

Next time you’re making mac and cheese for a potluck, tell your friends it’s “double saddle mac.” Watch them smile. It’s a conversation starter that makes everyone feel like they’re in on a secret.

The Plain English Version: Corkscrew Pasta

Let’s be honest—most of us just call it corkscrew pasta when we’re too tired to remember the fancy name. It’s what you say to your partner from the kitchen: “Grab the corkscrew pasta for the broccoli cheddar bake.” And they know exactly what you mean. No judgment, no confusion.

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I love this name because it’s visual. You can picture it: a spiral that looks like it could twist open a bottle of Chianti. It’s also the name you’ll see on cheap store brands, and honestly, it works perfectly. Simple, honest, and delicious.

The Grocery Store Trick: Tortellini-looking Spiral

Here’s a little secret: grocery stores sometimes don’t even bother with a proper name. I’ve seen packages labeled “spiral macaroni” or even “twist pasta.” And you know what? That’s fine. The shape is so recognizable that even a vague description gets the job done.

But here’s why you should care about the real name: cavatappi sounds way cooler when you’re ordering at an Italian restaurant. Imagine saying, “I’ll have the cavatappi with vodka sauce,” instead of “I’ll have the wiggly noodles.” You’ll feel like a pasta pro.

Why the Names Matter (Even If You Don’t Care)

You might be thinking, “Okay, cool, but does this change how it tastes?” No, not at all. But knowing the names makes cooking fun. When you’re meal-prepping on a Sunday, and you toss a box of cavatappi into your shopping cart, you’re not just buying pasta—you’re choosing a shape that holds sauce like a champ. Those little ridges and that hollow center are sauce sponges.

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I once made a simple tomato basil sauce with cavatappi, and every single curl grabbed a tiny puddle of garlic butter. It was like each bite was a tiny soup spoon. No other pasta does that quite the same way.

How to Use This New Knowledge

Next time you’re at the store, scan the shelves for any of these names. Grab a box of cavatappi (or cellentani, or double saddle—whatever you find). Cook it al dente, toss it with something creamy or chunky, and take a bite. Notice how the shape holds every little bit of flavor.

Then, when a friend asks what you’re eating, you can casually say, “Oh, just some cavatappi with pesto.” And watch them nod, impressed. You’re now the pasta expert in your circle. No chef’s hat required.

So, embrace the names. Embrace the coils. And remember: whether you call it corkscrew, double saddle, or that curly stuff the kids love, it’s all the same delicious friend. Just make sure you have plenty of sauce. That’s the real secret.