Cavatappi vs Gramigna
Cavatappi is hollow ridged tube wound into a corkscrew. Gramigna is short thin hollow curl, like a blade of couch grass.
Side by side, to scale
10 mmCavatappi: 30 to 40 mm by 7 to 9 mm
Gramigna: 25 to 40 mm by 3 to 4 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Tubes | Short shapes |
|---|---|---|
| Region | All of Italy | Emilia-Romagna |
| Section | Hollow ridged tube wound into a corkscrew | Short thin hollow curl, like a blade of couch grass |
| Length | 30 to 40 mm | 25 to 40 mm |
| Width or diameter | 7 to 9 mm | 3 to 4 mm |
| Wall or thickness | 0.9 to 1.1 mm | not measured |
| Surface | Ridged | Smooth |
| Hollow | Yes | Yes |
| Dough | Semolina and water | Semolina, or egg when fresh |
| Cook time | 8 to 10 min | 7 to 10 min |
| Brands with a page | De Cecco, Garofalo, Barilla | Rummo |
| Catalogue numbers | De Cecco no. 87, Garofalo no. 92 | not measured |
| Cook time across brands | 8 to 12 min | 12 min |
| Energy, dry, per 100 g | 371 kcal (dry semolina pasta) | 371 kcal (dry semolina pasta) |
| Protein, dry, per 100 g | 13.0 g | 13.0 g |
| Products catalogued | 43 | not measured |
| Pairs with | Mac and cheese, Pasta salad, Cream sauce, Pesto alla genovese, Four cheese, Vodka sauce | Sausage ragu, Cream sauce, Pomodoro |
Cavatappi
Three ways to hold sauce at once, so it takes cheese sauces, cream, pesto, dressings, and a light ragu. It is the upgrade from elbows in mac and cheese and it stays springy when cold.
Gramigna
Thin curls with a bore, so sausage crumbs and a little cream cling to them. The Bolognese sausage sauce is the dish.
Can you swap them?
Cavatappi for gramigna: yes, a hollow spiral.
Both take Cream sauce.
Only cavatappi: Mac and cheese, Pasta salad, Pesto alla genovese, Four cheese, Vodka sauce.
Only gramigna: Sausage ragu, Pomodoro.
Sources
- Dimensions, surface, dough, and cook time: each shape page names the brand page, spec sheet, or measured box behind every figure.
- Brands, catalogue numbers, brand cook times, and brand dimensions: the brand product pages linked on each shape page, read on 2026-08-25.
- Energy and protein: USDA FoodData Central, per 100 g of the dough, public domain.
- Products catalogued: Open Food Facts, Open Database License, read on 2026-08-25. A crowd database: a count is a floor.