Giuseppe Cocco Cavatappi Pasta

Giuseppe Cocco shapes this short, hollow corkscrew in Fara San Martino, Abruzzo, where the family has made pasta since 1916. The bronze dies and slow low-temperature drying give it a rough, sauce-gripping surface, and the ridged spiral and hollow center hold both chunky and liquid sauces, suiting meat ragu, vegetable sauces, baked dishes, and cold salads. Made from durum wheat semolina and spring water. Cooks in 8 minutes.