Fact-checked by Grok 2 weeks ago

Cavatappi

Cavatappi is a type of defined by its short, hollow, form twisted into a tight or spiral shape, typically measuring about 1 inch in length and featuring external ridges for enhanced . The name "cavatappi" directly translates from to "corkscrew," reflecting its distinctive helical design that originated as a modern innovation in the . Also known as cellentani under Barilla's branding, it arose serendipitously at the company in from an error in die production intended for a different . Crafted primarily from and water without eggs, it is a versatile, egg-free staple that holds its shape well during cooking, making it ideal for both hot and cold preparations. This pasta shape emerged in Italy, with its commercial development credited to Barilla in the 1970s. Unlike ancient pasta forms with deep historical roots, cavatappi represents a relatively recent addition to the pasta repertoire, gaining popularity in the United States during the late 20th century for its playful appearance and practical functionality. Its ridged, spiraled structure excels at capturing thick, chunky sauces like tomato-based ragù or creamy cheese varieties, while also suiting pasta salads, baked casseroles, and even cold antipasti due to its firm texture and ability to interlock with ingredients. In culinary applications, cavatappi is often paired with robust flavors such as pesto, vodka sauce, or vegetables, enhancing dishes in both traditional Italian cuisine and contemporary fusions.

Name and Etymology

Etymology

The term cavatappi derives from the words cava, the third-person singular of cavare meaning "to out" or "to extract" (from Latin cavāre, "to make "), and tappi, the plural of tappo meaning "" or "stopper" (ultimately from Franconian tappo). This literally translates to "cork extractor" or "stopper puller," directly evoking the function of a spiral-shaped tool designed to remove corks from bottles. In culinary and everyday , cavatappi has historically referred to the corkscrew utensil since at least the early , building on earlier borrowings like the French-influenced tirabusciò (from tire-bouchon) that were common in the 18th and 19th centuries for the same spiral implement. The word's adoption extended to nomenclature in the late , applied descriptively to a hollow, helical shape that mimics the tool's coiled form. The first documented English usage of cavatappi specifically for this pasta dates to 1984, reflecting its growing international recognition beyond as a generic term for the spiral variety, distinct from proprietary names like cellentani.

Alternative Names

Cavatappi is known by several alternative names, reflecting its branding , linguistic translations, and adaptations across regions. The most prominent is Cellentani, a trademarked name originally developed by the Italian pasta company in the 1970s to honor the popular singer , whose energetic stage persona earned him the nickname "Il Molleggiato," meaning "the springy one," which evoked the pasta's coiled form. This name remains in use by and some other producers, distinguishing it from the more generic Italian term cavatappi, which simply translates to "." In Italian, the shape is often referred to as spirali, a straightforward descriptor for its spiral design, commonly used in recipes and product labeling throughout and Italian-speaking communities. Another related term is fusilli bucati, which denotes a hollow version of pasta and is sometimes applied interchangeably to cavatappi's tubular, twisted structure, particularly in southern Italian dialects or artisanal contexts where the emphasis is on the perforated spiral. In English-speaking countries, especially , playful marketing names like Scoobi Doo emerged in the , drawing from the cartoon character and the pasta's resemblance to colorful craft strings, making it appealing for family-oriented products. This whimsical label appears on packages from brands like Italpasta and is favored in casual settings. Additionally, generic terms such as corkscrew macaroni are widely used in the United States and to describe the shape in everyday cooking, avoiding Italian specifics for broader accessibility. Regional variations occasionally lead to confusion with distinct shapes like , a handmade, ridged tube from formed by rolling squares of egg over a , though it lacks the continuous hollow spiral of cavatappi and is not truly synonymous.

History

Invention and Origin

Cavatappi pasta, known initially as cellentani, was developed in the 1960s at 's factory in , , through an accidental manufacturing error. During production, a set of pasta dies intended for straight tubular shapes was mistakenly engraved with spiral grooves, resulting in hollow, twisted tubes that resembled corkscrews. Rather than discarding the flawed batch, recognized the potential of the unique form and decided to incorporate it into their product line. The new pasta shape was named "cellentani" in honor of , the renowned Italian singer and actor whose stage persona earned him the nickname "il molleggiato," meaning "the springy one" or "the wobbler," evoking the energetic, coiled movements that mirrored the pasta's spring-like twist. This naming choice reflected the cultural vibrancy of 1960s Italy, tying the innovation to a pop culture icon. Following its creation, cellentani was produced in limited quantities by and gradually adopted in Italian households, appreciated for its ability to trap sauces within its ridges and hollow center. This initial phase marked a modest introduction before the shape's broader recognition, with the generic term "cavatappi" later emerging as other producers imitated the design.

Commercial Development

Barilla, the manufacturer that originated the spiral-shaped in the 1960s, trademarked the name "cellentani" for its product, honoring singer . This proprietary branding prompted competing producers to adopt the generic term "cavatappi," meaning "corkscrew," for their similar hollow, ridged spirals starting in the late , allowing the shape to proliferate beyond Barilla's exclusive control. By the 1980s, cavatappi gained traction in international markets, particularly the , through established brands like and the American company Ronzoni. , which had been exporting to the U.S. since the late but expanded its premium lineup amid rising demand for imported specialties, marketed cavatappi (designated as No. 87 in its catalog) for its ability to trap dense, colorful or sauces thanks to its twisted ridges. Similarly, Ronzoni, founded in , incorporated cavatappi into its domestic product range, emphasizing the shape's fun, twirly design ideal for creamy sauces and baked dishes, contributing to its popularity in American households during a period of growing interest in diverse varieties. In the 2000s, major producers like Barilla and Mueller's continued large-scale manufacturing of cavatappi, adapting to evolving dietary preferences with innovations such as gluten-free and organic variants. Barilla launched its gluten-free pasta line in 2013 to meet increasing demand from consumers with gluten sensitivities, achieving certification from organizations like the Gluten-Free Certification Organization. Meanwhile, brands like DeLallo and Brad's Organic introduced certified-organic cavatappi using durum wheat semolina, responding to the organic food trend that surged post-2000 with heightened focus on sustainable and non-GMO ingredients. Mueller's, a longstanding U.S. producer since 1867, maintains traditional semolina-based cavatappi production, highlighting its sauce-holding ridges in marketing for everyday meals. These adaptations have solidified cavatappi's global availability across retail channels.

Physical Characteristics

Shape and Structure

Cavatappi is characterized by a , tubular form extruded into a short , typically featuring 1 to 3 twists along its to create a appearance. The exterior surface includes scored ridges or grooves that increase surface area for better retention. In terms of dimensions, cavatappi pieces measure approximately 1 inch (2.5 cm) in and 0.25 to 0.5 inches in , making it a compact short suitable for various preparations. This form differentiates it from typically solid, twisted varieties like traditional . The helical ridges and design provide functional advantages, such as trapping chunky or meat-based within the coils and hollow center, while outperforming straight tubes like in holding fillings due to the added spiral motion that prevents slippage.

Variations in Color and

Cavatappi pasta is traditionally produced from durum wheat semolina, which imparts a characteristic golden-yellow color due to the natural pigments in the . This standard form features a ridged surface that enhances adhesion and provides a slightly rough for better . Color variations expand cavatappi's aesthetic appeal, particularly in cold dishes like salads, through the incorporation of natural ingredients such as puree for a vibrant hue and or beet powder for tones, often combined in tri-color mixes alongside the plain yellow base. These modifications maintain the pasta's structural integrity while adding subtle flavor notes from the additions, with the variant offering a mild earthy and the a hint of sweetness. Texture options include smooth-surfaced versions, which provide a silkier bite compared to the standard ridged style, allowing for lighter sauce pairings where less grip is desired. Whole wheat cavatappi, made from ground whole durum wheat flour, delivers a nuttier flavor and firmer, chewier texture that holds up well in hearty preparations. Gluten-free adaptations, popularized since the early 2010s amid rising demand for allergen-friendly options, utilize alternative flours like rice, quinoa, corn, or chickpeas to replicate the spiral shape and al dente quality without wheat.;; Specialized enriched varieties incorporate added vitamins such as , mononitrate, , and folic acid, along with iron, to boost nutritional value while preserving the classic . Firmness variations, crucial for achieving the ideal bite, arise from drying techniques; slow, low-temperature drying—a traditional method dating back to the and still used by premium producers—results in a more resilient structure that resists overcooking and maintains elasticity. In contrast, faster industrial drying can yield a softer , though it is less common in high-quality cavatappi.

Culinary Applications

Traditional Recipes

Due to its invention in the , cavatappi features in modern adaptations of traditional sauces rather than historical recipes. One such preparation is cavatappi all'amatriciana, a dish inspired by the Roman-style recipe originating from the town of in , where the sauce's bold flavors are captured by the pasta's twisted ridges. The recipe centers on (cured pork cheek) rendered until crisp, combined with peeled tomatoes, a touch of for heat, and grated cheese, all tossed with al dente cavatappi to allow the sauce to cling to every spiral. This adaptation highlights how the pasta's structure enhances the chunky, fatty sauce, making it a staple in post-1970s home cooking despite the classic pairing. Another simple yet authentic classic is cavatappi al pomodoro, featuring a basic made from San Marzano tomatoes, sautéed , fresh , and extra-virgin , simmered briefly to preserve the tomatoes' brightness. Cavatappi is boiled in about 7-8 minutes, then combined with the sauce, allowing its ridges to trap the light, aromatic coating for an everyday meal that showcases the pasta's versatility in traditions. Beyond these, cavatappi pairs well with other regional Italian staples in post-1970s adaptations, such as pesto alla genovese from Liguria, where the vibrant basil, pine nut, garlic, and Parmigiano-Reggiano sauce coats the spirals evenly for a herbaceous contrast. Similarly, ragù alla bolognese from Emilia-Romagna—a slow-simmered meat sauce of ground beef, soffritto (onions, carrots, celery), tomato paste, wine, and milk—pairs well with cavatappi, whose shape helps distribute the rich, velvety ragù, diverging from the traditional tagliatelle while maintaining the sauce's depth. These uses reflect cavatappi's integration into classic repertoires after its invention, emphasizing sauce adhesion without overpowering the pasta's form.

Modern and International Uses

In , cavatappi has become a favored choice for creamy adaptations, leveraging its shape to trap rich cheese sauces made with cheddar, , and , often topped with golden breadcrumbs for added texture. This use transforms the pasta into a staple beyond traditional Italian preparations. Cavatappi also features prominently in pasta salads across the and , where it pairs with vibrant dressings, seasonal like cherry tomatoes and bell peppers, and proteins such as grilled or in lobster roll-inspired versions. These cold dishes highlight the pasta's ability to hold onto zesty vinaigrettes and chunky add-ins, making them ideal for picnics, barbecues, and prep. Examples include loaded salads with olives, , and for a hearty, portable . Emerging in the amid the growth of plant-based diets, fusion applications of cavatappi include Asian-inspired stir-fries tossed in soy-ginger with and , as well as vegan creamy preparations using cashew-based alternatives for a nutty, dairy-free that mimics traditional cheese profiles. These innovative recipes blend the pasta's sturdy structure with global flavors, such as roasted cashew cream or savory stir-fry marinades, appealing to diverse dietary preferences.

Production and Nutrition

Manufacturing Process

The production of cavatappi pasta starts with the preparation of a dough from wheat and water, without eggs, which is kneaded to achieve a uniform consistency suitable for . This dough is then fed into an extruder where it is forced through specialized dies—typically made of for a rough, ridged surface that enhances , or Teflon for a smoother finish—to form the distinctive hollow, twisted tubular shape. The ridging and spiral form are precisely achieved via these custom dies, which replicate the structure originally resulting from a manufacturing error at the factory in the . Following extrusion, the continuous strands are cut to short lengths, typically about 1 inch (25 mm), using automated blades. The fresh , with an initial moisture content of about 30%, then enters a slow at low temperatures (below 50°C) lasting 24 to 48 hours, allowing gradual moisture reduction to around 12% while developing the 's firm and preventing cracking. This artisanal drying method contrasts with high-temperature and helps maintain the structural integrity of the twisted tubes. Throughout production, rigorous ensures uniformity in dimensions, twist consistency, and absence of defects, with modern automated systems in large-scale facilities like those of enabling precise replication of the shape across batches.

Nutritional Profile

A standard 2-ounce (56 g) serving of dry cavatappi , made from , contains approximately 200 calories, 41 g of carbohydrates (primarily complex carbs for sustained energy), 7 g of protein, and 1 g of total fat. It is typically enriched with essential nutrients, including iron (about 2 mg, or 11% of the daily value) and such as thiamin, riboflavin, niacin, and folic acid, to support metabolic functions and prevent deficiencies. Cavatappi provides a source of complex carbohydrates that digest slowly, offering steady energy release, and when cooked , it exhibits a low of 40–50, which helps regulate blood sugar levels compared to overcooked . Derived from , standard cavatappi contains , a protein that can affect those with sensitivities or disease, but gluten-free variants produced from rice, corn, or eliminate this component. Variations in cavatappi enhance its nutritional profile; for instance, whole wheat versions increase dietary fiber to approximately 4–5 g per 2-ounce serving, promoting digestive and . Vegetable-infused options incorporate additional vitamins A and C, boosting intake and immune support.

References

  1. [1]
    Spotlight Series: All About Cavatappi
    ### Summary of Alternative Names and Origins for Cavatappi
  2. [2]
    Cavatappi - Prince Pasta
    Cavatappi is a tubular corkscrew or spiral shaped pasta, about 1-inch long, native to southern Italy. It is used in entrées, side dishes, baked dishes or cold ...
  3. [3]
    CAVATAPPI Definition & Meaning - Merriam-Webster
    noun ca· va· tap· pi ˌkä-və-ˈtä-pē : pasta in the form of a spiral tube Word History Etymology borrowed from Italian, literally, "corkscrew," from cava.
  4. [4]
    The Surprising History of 8 Iconic Pasta Shapes - Food & Wine
    Sep 15, 2025 · Cavatappi. Created by accident in the 1960s at Barilla, cavatappi (Italian for “corkscrew”) came about when pasta dies were mistakenly made ...
  5. [5]
    Cavatappi Pasta Recipes: 7 Ways to Serve Cavatappi Pasta - 2025
    Aug 11, 2022 · “Cavatappi” is the Italian word for “corkscrew” and a type of pasta. Fittingly, this pasta—made of just water and fine ground semolina—is long ...<|control11|><|separator|>
  6. [6]
    Pasta Portal: Meet Cavatappi - Sporked
    Mar 25, 2022 · Cavatappi is a tubular, ridged, corkscrew-shaped semolina pasta made without eggs. So, if you see it in a store, it's pretty much guaranteed to be vegan.
  7. [7]
    ARCHAEOLOGY OF PASTA - Cavatappi - Chef's Mandala
    It is a southern Italian cut from the region of Campania. Cavatappi is mostly made by little old ladies who'll beat the crap out of you with a ruler if you give ...
  8. [8]
    The Ultimate Guide to All Four of Our Pasta Shapes | Best Recipes ...
    Jul 18, 2022 · In the grand scheme of things, Cavatappi is a newcomer in the world of pasta shapes - only gracing our tables since the late 1960s when it was ...
  9. [9]
    https://www.sharethepasta.org/pasta-shapes/cavatappi/
  10. [10]
    Cavatappi - Significato ed etimologia - Vocabolario - Treccani
    ### Etymology and Historical Usage of "Cavatappi"
  11. [11]
    Cavatappi & Tirabusciò... - AIS Napoli
    Jul 12, 2009 · ... italiano sono molto meno precise della voce napoletana. Infatti sia ... etimo nel latino cavare «render cavo», derivato di cavus «cavo ...
  12. [12]
    https://www.wineshop.it/it/blog/storia-del-cavatappi.html
  13. [13]
    The Surprising Origins of 15 Pasta Shapes - Mental Floss
    Feb 29, 2024 · Lasagne, one of the earliest known pasta shapes, traces its start to ancient Rome by way of ancient Greece.<|control11|><|separator|>
  14. [14]
    An Illustrated Guide to 13 Italian Pasta Shapes - LivingSocial
    Aug 31, 2022 · ... noodle, whereas hollow, tubular screw-shaped pastas go by other names such as cavatappi or fusilli bucati. Gnocchi. Other names: gnudi, malfatti.
  15. [15]
    Cavatappi (aka Scoobi Doo) - CooksInfo
    Sep 29, 2010 · They hold chunky sauces well, and are also good in baked pasta dishes. In North America, it is often sold labelled as “Scoobi doo” pasta, for ...Missing: name origin
  16. [16]
    Barilla Cellentani Pasta - 340 g | Your Independent Grocer
    In stockCellentani (also known as Cavatappi or Scooby-doo) is a corkscrew-shaped pasta that's as fun to look at as it is to eat. With its tubular center and ridged ...
  17. [17]
    An Illustrated Guide to 14 Popular Pasta Shapes and How to Use ...
    Aug 20, 2024 · If you don't know the difference between Cavatappi and Cellentani or Garganelli and Gemelli pasta, our illustrated guide explains it all.
  18. [18]
    Cavatappi Is Named After This Pop Singer - Daily Meal
    Oct 29, 2022 · According to Mental Floss, the hollow corkscrew-shaped pasta came to be in the 1960s by way of the world's largest pasta producer, Barilla, ...
  19. [19]
    Cavatappi no. 87 | Pasta De Cecco USA
    Cavatappi (corkscrews) are particularly suited for preparing plates of pasta served with dense, colourful sauces of meat or fish, with green leaf vegetables or ...Missing: market introduction 1980s Ronzoni marketing
  20. [20]
    Cavatappi - Ronzoni® Pasta
    Ronzoni Cavatappi brings elegance and fun. Twirly and tubular, the celebratory one. Cavatappi is also called cellentani, amori, spirali, or tortiglione.Missing: market 1980s Cecco marketing
  21. [21]
    Pasta Leader Barilla Introduces New Gluten Free Pasta Line
    Aug 7, 2013 · All four varieties will become available in select retail stores beginning in September 2013, with full national availability in early 2014.
  22. [22]
    https://www.delallo.com/organic-cavatappi/
  23. [23]
    Mueller's corkscrew-shaped pasta is designed to hold onto sauces ...
    30-day returnsHolds Sauces & Flavor Perfectly – The twisted ridges of cavatappi help capture thick and creamy sauces, making it a top pick for mac and cheese lovers and baked ...
  24. [24]
    Cavatappi - Pasta Montana
    Cavatappi is a spiral-shaped ridged pasta, cut 1.25"-1.75" x 0.48" diameter, extruded through a teflon die.Missing: typical length
  25. [25]
    Cavatappi - Creamette
    Cavatappi is a tubular corkscrew or spiral shaped pasta about 1-inch long and native to southern Italy. Use Cavatappi in entrées and side dishes, baked dishes ...
  26. [26]
    https://www.sporked.com/article/what-is-cavatappi/
  27. [27]
    https://www.the-pasta-project.com/fusilli-pasta-long-short-homemade-and-hollow/
  28. [28]
    DeLallo Pasta, Organic, Cavatappi, Whole Wheat - Instacart
    In stock Same-day deliveryOur wheat is expertly milled into ground whole-wheat-flour, and then carefully kneaded with cold, fresh, mineral-rich mountain spring water to create the ...
  29. [29]
    https://www.instacart.com/products/168725-dellalo-pasta-organic-cavatappi-whole-wheat-16-oz
  30. [30]
    Cavatappi | Gluten free pasta | Products - Massimo Zero
    Cavatappi has a fun curly, double-opened shape, made with corn flour (90%) and rice flour (10%), and is good for runny sauces.
  31. [31]
    The Best Gluten-Free Pasta, Tested & Reviewed - Food & Wine
    Jul 18, 2024 · I Tested More Than a Dozen Gluten-Free Pasta Brands to Find the 8 Best ; Best Value. Banza Cavatappi.
  32. [32]
    De Cecco Cavatappi No. 87 Pasta, 1 lb - Fairway Market
    De Cecco Cavatappi No. 87 Pasta, 1 lb · Ingredients. Durum Wheat Semolina, Vitamins (Niacin, Thiamine Mononitrate, Riboflavin, Folic Acid), Iron (Ferrous Lactate).
  33. [33]
    [PDF] Pasta Drying - Rotronic
    As the pasta begins the drying process, its moisture content falls further to a range of 22-18%. The state of the pasta changes from plastic to elastic. In this ...<|control11|><|separator|>
  34. [34]
    la ricetta per preparare i cavatappi all'amatriciana - Gustissimo
    30 minIngredienti: · 400 g di cavatappi Ricette con Pasta · Cavatappi · 300 g di pomodori pelati Ricette con Pomodori · Pomodori pelati · 200 g di guanciale in una ...
  35. [35]
    The Real Neapolitan Tomato Sauce - Ciao Italia
    Sep 24, 2012 · Real Neapolitan sauce uses San Marzano plum tomatoes from the Sarnese Nocerino area, crushed by hand, with garlic, basil, and salt.
  36. [36]
    https://www.ciaoitalia.com/blog/the-real-neapolitan-tomato-sauce
  37. [37]
    Authentic Ragù alla Bolognese RECIPE AND HISTORY
    Rating 4.7 (33) · 4 hrThe preparation of this great recipe is very easy but needs time, right ingredients and a very good thick-bottomed heavy pot.Missing: cavatappi | Show results with:cavatappi
  38. [38]
    18 Delicious Cavatappi Recipes You’ll Make Again And Again
    ### Summary of Modern Uses of Cavatappi and Historical Notes
  39. [39]
    Best Mac & Cheese Recipe - Delish
    Rating 5.0 (7) · 1 hrOct 8, 2025 · Our easy, best-ever macaroni and cheese recipe accomplishes three key requirements: It's extra creamy, plenty cheesy, and baked with a ...
  40. [40]
    How Boxed Mac and Cheese Became a Pantry Staple
    Jun 12, 2020 · Boxed macaroni and cheese was one outcome of the quest for ways to keep cheese longer. Some cheese gets better as it ages—a well-aged cheddar is ...
  41. [41]
    Cavatappi Pasta Salad with Tuna and Olives - Allrecipes
    Rating 4.0 (1) · 25 minServed at room temperature or chilled, this delicious cavatappi pasta salad with tuna and black olives is perfect for picnics and potlucks.Missing: Australian | Show results with:Australian
  42. [42]
    Cavatappi Pasta Salad - The Healthy Epicurean
    25 minNov 19, 2024 · This Italian pasta salad recipe is loaded with tender cavatappi pasta, chopped salami, cubed provolone, crisp veggies, freshly grated Parmesan cheeseMissing: Australian | Show results with:Australian
  43. [43]
    Creamy Vegan Fall Cavatappi - Chef Sean Patrick Gallagher
    Oct 6, 2025 · A vegan roasted delicata squash pasta dish with all the fall flavors tossed in a creamy cashew sauce made with my favorite pasta brand De Cecco!Missing: 2010s | Show results with:2010s
  44. [44]
    https://www.allrecipes.com/recipe/284137/cavatappi-pasta-salad-with-tuna-and-olives/
  45. [45]
    Pasta with Vegan Tomato Cream Sauce - Dirty Gourmet
    May 3, 2016 · Blending cashews with marinara to make a creamy pasta sauce was the first dish I made that used this trick and I've been smitten ever since.
  46. [46]
    Pasta production, mixing and extrusion - Italian Food Tech
    Feb 1, 2013 · The two main step of pasta production before drying are dough mixing and dough extrusion. Dough mixing: flour (usually durum wheat semolina) is ...Missing: cavatappi | Show results with:cavatappi
  47. [47]
    Cavatappi - Felicetti Pasta
    Free delivery over $100Felicetti Originale is made with a meticulous selection of the finest durum wheat from Italy. Its precise milling process and bronze-die extrusion give this ...
  48. [48]
    [PDF] AP-42, CH 9.9.5: Pasta Manufacturing
    Most pasta drying operations use a preliminary drier immediately after extrusion to prevent the pasta from sticking together. Predrying hardens the outside ...Missing: cavatappi | Show results with:cavatappi
  49. [49]
    https://www.italianfoodtech.com/pasta-productionmixing-and-extrusion/
  50. [50]
    Artisanal long dried pasta lines - pamaroma
    Jul 12, 2020 · Slow drying cycle at low temperature. It is an ancient method that involves a very long drying cycle. In this way, pasta dried remains a “live ...
  51. [51]
    Barilla churns out the pasta at new automated plant in New York
    Italian machine builders worked on the new plant, installing automated systems using Rockwell Automation solutions. The Barilla plant was automated from the ...Missing: 1980s | Show results with:1980s
  52. [52]
    Nutrition Facts for Barilla Cellentani • MyFoodDiary®
    Barilla. Cellentani. Measured dry. Nutrition Facts. Serving Size. oz. Amount Per Serving. 200. Calories. % Daily Value*. 2%. Total Fat 1g. 0% Saturated Fat 0g.Missing: label | Show results with:label
  53. [53]
    Calories in Pasta, dry, enriched - 2 oz from USDA - Nutritionix
    Feb 22, 2016 · Pasta, dry, enriched - 2 oz. USDA. Nutrition Facts. Serving Size: oz (57g grams). Amount Per Serving. Calories 211. % Daily Value*.
  54. [54]
    https://www.pamaroma.com/artisanal-long-dried-pasta-lines/
  55. [55]
    Pasta: glycemic index (GI), glycemic load (GL) and nutrition facts
    The glycemic index (GI) of pasta equals to 50, which classifies it as a low GI food. The glycemic load (GL) of pasta is equal to 15.4, which classifies it as a ...Capellini (pasta) · Buckwheat Pasta · Wholemeal Pasta · Corn pasta<|control11|><|separator|>
  56. [56]
    100% Whole Grain Spaghetti - Golden Grain Pasta
    This 100% whole grain spaghetti has 5g of fiber, 1.5g of fat, 200 calories, 2g of sugar, and 7g of protein per 2oz serving. It is made with whole durum wheat ...
  57. [57]
    Barilla Veggie Penne - Shop Pasta at H-E-B
    Out of stock1g. Protein. 8g. Potassium. 200mg; 6%. Vitamin A. 30%. Calcium. 2%. Vitamin C. 2%. Iron. 10%. Folate. 35%. Magnesium. 8%. Niacin. 20%. Phosphorus. 8%.Missing: infused | Show results with:infused