Description

Rotini is a popular, short-cut pasta characterized by its distinctive corkscrew or spiral shape. The name comes from the Italian word for “small wheels” or “twists”. 

Key Characteristics
Shape: It has tight, screw-like twists that are typically about 1.5 to 2 inches long. This shape is very similar to fusilli, though rotini generally has a tighter spiral.
Texture & Versatility: The nooks and crannies created by the spirals make rotini exceptionally good at capturing and holding various sauces, from thick and chunky meat sauces to smooth, creamy, or oil-based ones.
Usage: It is a highly versatile shape used in a wide array of dishes, including entrées, baked casseroles, side dishes, soups, and especially cold pasta salads, where it holds dressings and other ingredients well.
Ingredients: It is typically made from a dry dough of durum wheat semolina and water and is available in standard cream color, as well as multi-colored varieties (often called “tri-color rotini”) made with added ingredients like spinach or tomato.