La moderna
La Moderna Rotini Pasta
What it is
This is a type of dried pasta shaped like corkscrews or spirals. It is made from durum wheat semolina, a hard wheat that holds its shape well during cooking. The twists and turns of the rotini shape are excellent for holding onto sauces, making it a versatile choice for many pasta dishes. It is a pantry staple for quick and satisfying meals.
How people cook with it
Rotini is a popular pasta shape that works well in a variety of hot and cold dishes.
- Tossed with pesto sauce
- Added to pasta salads
- Mixed into baked casseroles
- Served with marinara
To cook rotini, bring a large pot of salted water to a rolling boil. Add the pasta 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, reserving some of the cooking water. You can then toss it directly with your favorite sauce, add it to a salad, or incorporate it into a baked dish. The pasta water can be used to help emulsify sauces and make them cling better.
How it differs from similar foods
Rotini's spiral shape differs from flat pasta like spaghetti or penne. The deep grooves and twists are designed to capture and hold chunkier sauces, pesto, or small ingredients better than smoother pasta shapes. This makes it ideal for dishes where the sauce is a key component.
Who it is for
Home cooks looking for a pasta shape that pairs well with a variety of sauces and ingredients will appreciate rotini.
How to keep the rest
Store uncooked rotini in a cool, dry place in its original packaging or an airtight container. Once cooked, it should be refrigerated and consumed within a few days. Properly stored, dried pasta can last for a very long time.