Grocery
Spiral Pasta
What it is
This is a type of dried pasta shaped like corkscrews or springs. It is made from durum wheat semolina, which gives it a firm texture and a slightly nutty flavor. The twists and turns of the rotini shape are excellent for holding onto sauces, making it a versatile choice for many dishes. It is a pantry staple for home cooks.
How people cook with it
Rotini is a popular pasta shape that works well in a variety of hot and cold preparations.
- Tossed with pesto
- Mixed into pasta salads
- Served with marinara sauce
- Baked in casseroles
To cook, bring a large pot of salted water to a rolling boil. Add the rotini and stir occasionally to prevent sticking. Cook according to package directions until al dente, which means it is tender but still has a slight bite. Drain the pasta well. For hot dishes, toss immediately with your favorite sauce, butter, or olive oil. For pasta salads, rinse with cold water after draining to stop the cooking process and cool it down before mixing with other ingredients.
How it differs from similar foods
Compared to longer pasta shapes like spaghetti or fettuccine, rotini's twists capture chunkier sauces and small ingredients more effectively. Its shape also makes it a good choice for pasta salads where it can hold dressing and small vegetables well.
Who it is for
Home cooks looking for a versatile pasta shape that pairs well with many sauces and ingredients.
How to keep the rest
Store uncooked rotini in a cool, dry place in its original packaging or an airtight container. Properly stored, it can last for a long time. Once cooked, refrigerate any leftovers within two hours in a sealed container.