Rotini

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Rotini
Rotini.jpg
Dried rotini (2 vaned)
TypePasta
Place of originItaly
Main ingredientsWheat flour
Rotini with tomato sauce and grated cheese

Rotini is a type of helix- or corkscrew-shaped pasta. The name comes from a 17th-century Italian word meaning "small wheels".[1] Rotini is related to fusilli, but has a tighter helix, i.e. with a smaller pitch. It should not be confused with rotelle ("wagon wheel" pasta).

Rotini originated from Southern Italy and the tight twists help them retain a wide variety of sauces better.[citation needed] They are often used in pasta salads with pesto, Carbonara or tomato-based sauces.

Rotini is most often made from refined (white) wheat flour, although varieties made from whole wheat flour, brown rice, or other grains are also available.

They are only called rotini in America, while the Italian name is fusilli.

In the US these may also be called colloquially "Scroodle," "Scroodle Noodles", "Skroodle", "Scroodle Macaroni", or "corkscrews".[2]

They come in several varieties, two of which are two and three vaned.[3]
The two vaned variety is a helical ribbon (top picture). The three vaned variety has a Y shaped cross section giving the pasta a more rigid "backbone" (bottom picture).

Dry 3 vaned "fusilli"

See also[edit]

References[edit]

  1. ^ "rotini". Oxford English Dictionary (3rd ed.). Oxford University Press. November 2010. Retrieved 9 September 2018. (Subscription or UK public library membership required.)
  2. ^ http://www.cooks.com/rec/search?q=scroodle - Colloquial uses on cooks.com
  3. ^ http://dmaldariandsons.com/pasta-dies/