Cavatappi vs Sedani
Cavatappi is hollow ridged tube wound into a corkscrew. Sedani is slightly curved narrow ridged tube.
Side by side, to scale
10 mmCavatappi: 30 to 40 mm by 7 to 9 mm
Sedani: 35 to 45 mm by 7 to 9 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Tubes | Tubes |
|---|---|---|
| Region | All of Italy | All of Italy |
| Section | Hollow ridged tube wound into a corkscrew | Slightly curved narrow ridged tube |
| Length | 30 to 40 mm | 35 to 45 mm |
| Width or diameter | 7 to 9 mm | 7 to 9 mm |
| Wall or thickness | 0.9 to 1.1 mm | 0.9 to 1.1 mm |
| Surface | Ridged | Ridged |
| Hollow | Yes | Yes |
| Dough | Semolina and water | Semolina and water |
| Cook time | 8 to 10 min | 10 to 12 min |
| Brands with a page | De Cecco, Garofalo, Barilla | Rummo, Mancini, La Molisana |
| Catalogue numbers | De Cecco no. 87, Garofalo no. 92 | Rummo no. 68, La Molisana no. 44, La Molisana no. 49 |
| Cook time across brands | 8 to 12 min | 7 to 13 min |
| Brand dimensions | not measured | Rummo: 45 mm long, 8.5 mm across; Mancini: 40 mm long, 7 mm across |
| 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 | 36 |
| Pairs with | Mac and cheese, Pasta salad, Cream sauce, Pesto alla genovese, Four cheese, Vodka sauce | Pomodoro, Meat ragu, Cream sauce, Vegetable ragu, Baked (al forno) |
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.
Sedani
Ridged and curved, so it grips smooth and medium sauces: tomato, a light ragu, cream with vegetables. Too narrow for big pieces.
Can you swap them?
Cavatappi for sedani: yes, a curved hollow spiral.
Both take Cream sauce.
Only cavatappi: Mac and cheese, Pasta salad, Pesto alla genovese, Four cheese, Vodka sauce.
Only sedani: Pomodoro, Meat ragu, Vegetable ragu, Baked (al forno).
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.