How to Cook Cavatappi Pasta Perfectly Every Time
Learn how to cook cavatappi pasta to perfection with this foolproof recipe. From proper boiling techniques to tips that avoid sticking and overcooking, this guide will help you make firm, flavorful cavatappi every time. Perfect for mac and cheese, pasta bakes, or refreshing salads, this spiral-shaped pasta is a must-have for any kitchen.
Ingredients
- 16 oz 1 lb cavatappi pasta
- 4 –6 quarts water
- 1 –1.5 tablespoons kosher salt
- Optional: 1 tablespoon olive oil only for storing plain pasta
Instructions
- Boil the Water: Fill a large pot with 4–6 quarts of water and bring it to a rolling boil.
- Salt the Water: Once boiling, add 1–1.5 tablespoons of salt. The water should taste like the sea.
- Add the Pasta: Drop in the cavatappi and stir immediately for the first 30–60 seconds to prevent sticking.
- Cook Until Al Dente: Boil for 9–12 minutes, checking for doneness around the 9-minute mark. For baking later, cook 1–2 minutes less.
- Reserve Pasta Water (Optional): Before draining, reserve ½ cup of starchy pasta water to use in sauces.
- Drain and Serve: Drain the pasta in a colander. Do not rinse unless you're making pasta salad. Serve immediately or toss with sauce.
Notes
For baked dishes, undercook the pasta by 2 minutes so it finishes in the oven without becoming mushy.
Always mix pasta and sauce in a pan for best flavor and texture.
Store leftovers in an airtight container for up to 4 days, or freeze with sauce for up to 2 months.
Use gluten-free or whole wheat cavatappi for dietary variations.
Stir pasta immediately after adding to water to prevent clumping.