| 词条 | Cavatappi |
| 释义 |
| name = Cavatappi | image = cellentani2.jpg | image_size = 250px | caption = Dried Cavatappi | alternate_name = Cellentani, serpentini, trivelle, stortelli, spirali, double elbows, amori | country = Italy | region = | creator = | course = | type = Pasta | served = | main_ingredient = | variations = | calories = | other = }} Cavatappi {{IPA-it|kavaˈtappi|}} is macaroni formed in a helical tube shape. Cavatappi is the Italian word for corkscrew. It is known by other names, including cellentani, amori, spirali, or tortiglione.[1] It is usually scored with lines or ridges (rigati in Italian) on the surface. Cavatappi is a type of macaroni, or thick, hollow pasta that is made without using eggs. It may be yellow in color, like most pastas, or have vegetables or a food coloring added to make it green or red. It can be used in a variety of dishes to include salads, soups, and casseroles. EtymologyCavatappi is an Italian word created by compounding cava and tappi, which literally means "stopper (or top or cap) extractor" (a corkscrew). It is known by many other names. OriginCavatappi originated in Southern Italy.[2] ShapeThe cavatappi shape is perhaps best described as a ridged tube extruded into a helix shape though a small number of rotations. The number of turns is commonly in the range of one to three{{citation needed|date=February 2015}} (with fewer than one full turn, the shape degenerates into a twisted version of elbow macaroni). While the word "spiral" is often used colloquially to describe helical objects (such as a spiral staircase), in mathematics, a spiral is considered to be a curve on the plane of progressive radius, and the name "helix" is preferred for a curve inscribed on a cylinder, such as that of DNA's double helix. The notion of a screw as a helical surface dates back to the time of Archimedes.{{Relevance inline|paragraph|date=May 2017}} Common recipesCavatappi is used with Italian-style foods such as cavatappi Amatriciana,[3] and cavatappi pomodoro.[4] It is mostly found in tomato-based pasta sauces and is associated closely with different types of cheeses such as mozzarella, Parmesan, and provolone.{{citation needed|date=March 2016}} It is a common choice for macaroni and cheese.[5] See also
References1. ^{{Cite web|url=http://www.thenibble.com/reviews/main/pastas/glossary2.asp|title=The Nibble: Pasta Types|website=www.thenibble.com|access-date=2018-04-13}} 2. ^{{Cite web|url=http://www.thenibble.com/reviews/main/pastas/glossary2.asp|title=The Nibble: Pasta Types|website=www.thenibble.com|access-date=2018-04-13}} 3. ^{{Cite web|title = Carrabbas Cavatappi Amatriciana (Side Dish Pasta) Recipe - Food.com|url = http://www.food.com/recipe/carrabbas-cavatappi-amatriciana-side-dish-pasta-351808|website = www.food.com|access-date = 2016-02-08}} 4. ^{{Cite web|title = Cavatappi Pomodoro|url = http://www.justapinch.com/recipes/cavatappi-pomodoro.html|website = Just A Pinch Recipes|access-date = 2016-02-08}} 5. ^{{cite web|last1=Roman|first1=Alison|title=How to Make Mac and Cheese|url=https://cooking.nytimes.com/guides/50-how-to-make-mac-and-cheese?|accessdate=10 April 2018|website=New York Times Cooking}} External links
1 : Types of pasta |
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