Corkscrew macaroni is an informal name for short, spiral-twisted pasta shapes, most often used for rotini or cavatappi rather than for classic elbow macaroni. It is commonly confused with fusilli, a springier, hand-spun spiral with looser coils; the two are often used interchangeably in recipes even though fusilli holds less sauce in its groove. Corkscrew pastas are extruded from durum wheat semolina and are valued for trapping thick, chunky sauces and melted cheese. They are common in baked pasta dishes and pasta salads, where the spiral shape holds dressing well.