If you are comparing cavatappi vs cellentani, the good news is that they are extremely similar. Both are short, spiral-shaped pastas with a hollow center and ridges that help hold sauce. In most recipes, you can use one in place of the other.
The biggest difference is usually the name and the way different pasta makers market the shape. Cavatappi is a commonly used name for corkscrew-shaped pasta, while Cellentani is the name Barilla uses for its corkscrew pasta.
Quick Answer
Cavatappi and cellentani are essentially the same type of corkscrew-shaped pasta for most cooking purposes. Cavatappi is commonly used as a pasta-shape name, while Cellentani is strongly associated with Barilla’s product.
Both have a hollow, ridged structure that works well with creamy sauces, tomato sauces, cheese sauces, pesto, pasta salads, and baked pasta dishes.
If a recipe calls for cavatappi and you have cellentani, you can generally use it without changing the recipe. The same is true in reverse.
Cavatappi vs Cellentani at a Glance
| Feature | Cavatappi | Cellentani |
|---|---|---|
| Basic shape | Corkscrew or spiral tube | Corkscrew or spiral tube |
| Hollow center | Yes | Yes |
| Ridged surface | Common | Yes |
| Main uses | Sauces, salads, baked pasta | Sauces, salads, casseroles |
| Name type | Common pasta-shape name | Barilla product name |
| Sauce-holding ability | Excellent | Excellent |
| Can you substitute it? | Yes | Yes |
The key point is that there is usually no major cooking difference between the two.
What Is Cavatappi?
Cavatappi is a short, hollow pasta with a curved, corkscrew-like shape. Its name is associated with the Italian word cavatappi, meaning “corkscrews.”
Pasta makers such as De Cecco sell cavatappi as a tubular, curled pasta with ridges and openings at both ends. Its shape makes it useful with sauces, vegetables, meat, fish, cheese, and pasta salads.
What Makes Cavatappi Unique?
Cavatappi has several features that make it useful in many recipes:
- Its ridges help sauce cling to the pasta.
- Its curves can hold thicker sauces.
- Small ingredients can become caught in the twists.
- The hollow center allows sauce to enter the pasta.
- It works well in both hot and cold dishes.
What Does Cavatappi Look Like?
Think of a short, three-dimensional corkscrew made from pasta.
Unlike a thin, solid spiral pasta, cavatappi is typically tubular and hollow. Its ridges and curved shape give it plenty of surface area for holding sauce.
What Is Cellentani?
Cellentani is a corkscrew-shaped pasta sold by Barilla. Barilla describes its Cellentani as having a tubular center and ridged surface.
It is commonly used with pasta salads, casseroles, tomato sauces, dairy-based sauces, and oil-based sauces.
Why Is Cellentani Popular?
Cellentani is especially recognizable in American grocery stores because Barilla sells it as a distinct pasta product.
Its corkscrew shape is designed to work with many types of sauces and ingredients. The twists can catch pieces of vegetables, meat, cheese, and other ingredients as you eat.
Is Cellentani the Same as Cavatappi?
For most cooking purposes, yes.
However, it is more accurate to say that cavatappi is a commonly used name for a corkscrew-shaped pasta, while Cellentani is the name Barilla uses for its version of the shape.
Different manufacturers may produce slightly different versions. One brand’s pasta may be longer, wider, tighter, or more deeply ridged than another’s.
So two packages with different names may not be physically identical, even though they are close enough to substitute in most recipes.
The Simple Rule
If a recipe calls for cavatappi and you have cellentani, use it.
If a recipe calls for cellentani and you have cavatappi, you can generally use that instead.
You normally do not need to change the recipe.
Why Are They Called Different Names?
Pasta names can refer to a shape, regional terminology, or a specific manufacturer’s product name.
Cavatappi is commonly used by pasta producers for corkscrew-shaped pasta. Cellentani, meanwhile, is the name Barilla uses for its corkscrew-shaped pasta.
That is why you may see what looks like nearly the same pasta sold under different names.
The name on the package does not necessarily mean the pasta will behave differently in a recipe.
Cavatappi vs Cellentani: Shape and Texture
The two pastas are very similar, although the exact shape can vary by manufacturer.
Cavatappi
Typical characteristics include:
- Corkscrew shape
- Hollow center
- Ridged surface
- Curved structure
- Excellent sauce retention
The combination of the ridges, curves, and hollow center makes cavatappi useful for thick and chunky sauces.
Cellentani
Barilla describes Cellentani as:
- Corkscrew-shaped
- Tubular
- Ridged
- Short
- Suitable for sauces, salads, and casseroles
Rather than thinking of cavatappi and cellentani as completely different pastas, it is more useful to think of them as closely related corkscrew-style pastas.
Which One Holds Sauce Better?
Both hold sauce very well.
Their curves and ridges provide more surface area for sauce to cling to than a smooth, straight pasta.
Cavatappi’s hollow, ridged structure is particularly useful for capturing sauce. Cellentani has a similar structure and can also hold sauce and small ingredients within its twists.
Both work well with:
- Mac and cheese
- Cream sauces
- Tomato sauces
- Pesto
- Meat sauces
- Vegetable sauces
- Pasta salads
- Baked pasta dishes
The sauce itself can make a bigger difference than whether you choose cavatappi or cellentani.
Which Is Better for Mac and Cheese?
Both are excellent choices for mac and cheese.
The corkscrew shape gives cheese sauce plenty of places to cling. The ridges help hold the sauce, while the hollow center provides additional space for a creamy bite.
Cellentani is used by Barilla in mac-and-cheese recipes, including recipes featuring ingredients such as broccoli and jalapeño.
Cavatappi is also a popular choice for creamy cheese-based dishes because of its hollow, ridged structure.
Why Does the Shape Work So Well?
Compared with a smooth noodle, a corkscrew pasta provides:
- Curves
- Ridges
- A hollow center
- Small spaces that collect sauce
That combination creates a pasta shape that works particularly well with thick cheese sauces.
Which Is Better for Pasta Salad?
Both cavatappi and cellentani are excellent for pasta salad.
Their compact, twisted shape makes them easy to combine with vegetables, cheese, herbs, and dressing.
Cellentani is specifically marketed by Barilla as suitable for cold pasta salads, while cavatappi is also commonly recommended for pasta salads.
For a successful pasta salad, the way you cook and dress the pasta usually matters more than whether the package says cavatappi or cellentani.
Which Is Better for Creamy Sauces?
Both are good choices for creamy sauces.
Their ridges and curves give creamy sauces plenty of surface area to cling to.
Good options include:
- Alfredo-style sauces
- Cheese sauces
- Garlic cream sauces
- Mushroom sauces
- Creamy tomato sauces
- Pesto-based sauces
Cellentani is also suitable for dairy-based and oil-based sauces.
Which Is Better for Tomato or Meat Sauce?
Either pasta can work well with tomato or meat-based sauces.
The corkscrew structure can hold chunky ingredients, making it useful for sauces containing meat, vegetables, or other substantial ingredients.
For example, small pieces of sausage or vegetables can settle between the curves of the pasta.
The choice between cavatappi and cellentani therefore comes down more to availability and personal preference than to a major difference in performance.
Can You Substitute Cavatappi for Cellentani?
Yes. In most recipes, you can substitute them directly.
For example, if a recipe calls for:
1 pound of cellentani
you can generally use:
1 pound of cavatappi
The same principle works in reverse.
What Should You Check?
Although the two pastas are very similar, check these factors:
- Cooking time: Follow the instructions on your package.
- Pasta size: Different brands may produce different dimensions.
- Thickness: Some versions may be thicker or thinner.
- Shape: The spiral may be tighter or more open depending on the brand.
Do not assume every corkscrew pasta has exactly the same cooking time.
Cavatappi vs Cellentani for Different Dishes
| Dish | Cavatappi | Cellentani |
|---|---|---|
| Mac and cheese | Excellent | Excellent |
| Pasta salad | Excellent | Excellent |
| Cream sauce | Excellent | Excellent |
| Pesto | Excellent | Excellent |
| Tomato sauce | Excellent | Excellent |
| Meat sauce | Excellent | Excellent |
| Vegetable sauce | Excellent | Excellent |
| Baked pasta | Excellent | Excellent |
There is no major cooking advantage that makes one universally better than the other.
The specific brand, size, thickness, and shape may matter more than the name printed on the package.
Are Cavatappi and Cellentani the Same Size?
Not necessarily.
Both names can refer to corkscrew-style pasta, but different manufacturers may produce slightly different dimensions.
One version might have:
- Tighter spirals
- Deeper ridges
- A wider tube
- A longer shape
- A different curve
For everyday cooking, these differences usually do not prevent substitution.
However, if a recipe depends on a particular pasta size or cooking time, look at the actual pasta and follow the package instructions.
Cavatappi vs Fusilli: What’s the Difference?
Cavatappi and fusilli can look similar because both have twisted or spiral shapes.
The main visual difference is that cavatappi is typically a hollow, tubular corkscrew, while many forms of fusilli are shaped more like a solid spiral or twisted strand.
Cavatappi
- Usually tubular
- Hollow center
- Corkscrew-like shape
- Often ridged
Cellentani
- Tubular
- Hollow center
- Corkscrew-like shape
- Ridged
- Barilla product name
Fusilli
- Usually a twisted or spiral strand
- Often solid rather than tubular
- Available in different shapes and sizes
Individual manufacturers can vary in how they shape and label their pasta, so looking at the actual product can sometimes be more useful than relying on the name alone.
Common Mistakes When Comparing Cavatappi and Cellentani
Mistake 1: Assuming They Are Completely Different Pasta Shapes
They are not generally two unrelated types of pasta.
Cavatappi and cellentani belong to the same broad corkscrew-style family and can usually be substituted in recipes.
Mistake 2: Assuming the Names Guarantee Identical Dimensions
They do not.
Different manufacturers can produce similar corkscrew shapes with slightly different dimensions.
Mistake 3: Choosing Based Only on the Name
For cooking, the actual shape and texture can matter more than whether the package says cavatappi or cellentani.
Mistake 4: Ignoring Cooking Time
Even similar pasta shapes can have different recommended cooking times.
Always check the package instructions for the specific pasta you are using.
What Should You Choose?
The practical choice is simple: choose whichever corkscrew pasta is available and suits your recipe.
If you are comparing two packages in a store, look at:
- Shape: Is it a hollow corkscrew?
- Size: Is it close to the pasta specified in your recipe?
- Texture: Does it have ridges that suit your sauce?
- Ingredients: Check the package if you have dietary requirements.
- Cooking time: Follow the instructions for that specific product.
If the two products look substantially similar, there is usually no reason to change your recipe simply because one package says cavatappi and the other says cellentani.
FAQs
Is cavatappi the same thing as cellentani?
For most cooking purposes, they are essentially interchangeable corkscrew-style pastas. Cavatappi is commonly used as a pasta-shape name, while Cellentani is the name Barilla uses for its corkscrew pasta. Exact dimensions can vary between brands.
Why does Barilla call it Cellentani instead of cavatappi?
Barilla markets its corkscrew-shaped pasta under the name Cellentani. Other pasta makers may use cavatappi for a similar corkscrew shape. The different names do not necessarily indicate a major functional difference.
Can I use cavatappi instead of cellentani?
Yes. In most recipes, cavatappi can replace cellentani at approximately the same quantity. Check the package cooking instructions because cooking times and dimensions can vary by brand.
Can I use cellentani instead of cavatappi?
Yes. Cellentani is generally a suitable substitute for cavatappi in recipes involving sauces, cheese, vegetables, meat, casseroles, or pasta salads.
Which is better for mac and cheese, cavatappi or cellentani?
Both work very well. Their corkscrew shape, ridges, and hollow center give cheese sauce plenty of surface area and spaces to cling to.
Is cavatappi the same as corkscrew pasta?
Cavatappi is commonly described as a corkscrew-shaped pasta. It is typically tubular and curved, with ridges that can help capture sauce.
Is cellentani good for pasta salad?
Yes. Cellentani is suitable for cold pasta salads, and its twists and ridges work well with dressing and small ingredients.
Which pasta holds sauce better?
Both cavatappi and cellentani are good sauce-holding shapes because of their ridges, curves, and hollow centers. The exact performance depends on the pasta’s dimensions and the sauce being used.
Conclusion
The main difference in cavatappi vs cellentani is usually the name rather than how you cook or serve the pasta.
Cavatappi is commonly used as the name of a corkscrew-shaped pasta, while Cellentani is the name Barilla uses for its corkscrew pasta.
Both work well with creamy sauces, tomato sauces, pesto, cheese, vegetables, meat, baked dishes, and pasta salads. If a recipe calls for one and you have the other, you can generally substitute it without a problem.
Simple rule: If it looks like a hollow, ridged corkscrew, it will usually work well anywhere your recipe calls for cavatappi or cellentani.
