From the Naples region, Tortiglioni is a twisted tube pasta with ridges that spiral around the noodle. This short cut pasta is a sturdy shape that shines with full-bodied sauces and meaty ragùs, like the famous slow-simmered Bolognese sauce.

DeLallo Pasta comes from the town where pasta was born, a region near Naples, at the beginning of the Amalfi Coast. The art of making our pasta begins with the very best quality wheat. We carefully choose wheat with the highest gluten index, gluten content and protein content. All of these characteristics affect how the pasta cooks, as well as its taste and texture. The durum wheat is milled into coarse ground semolina flour and then carefully kneaded with cold, fresh, mineral-rich mountain spring water. We dry our pasta slowly at low temperatures to reproduce the traditional way of making pasta. This method respects the ingredients, preserving the pasta’s color, texture and aroma.

• Made in Italy with an exclusive blend of the highest quality durum wheat.
• Extruded with traditional bronze dies to give a rougher surface texture great for capturing sauces.
• Always cooks up for that perfect al dente bite.
• Twisted tube pasta with ridges great for hearty sauces.

Kitchen and Usage Tips:

Tortiglioni is a great pasta shape for hearty oven-baked dishes with tomato sauces and melted cheeses. Besides baked pasta, these twisted tubes are perfect for catching hearty meat ragùs, cream sauces and rich tomato sauces. We love Tortiglioni in a creamy Parmesan sauce with prosciutto ham and sweet green peas.

Frequently Asked Questions:

What Is Tortiglioni? Tortiglioni comes from Naples, Italy. This twisted tube shape features ridges, or grooves, that spiral the pasta.

What Is The Difference Between Tortiglioni And Rigatoni? While both are ridged tube shapes with straight cut ends, Tortiglioni is more narrow than Rigatoni with ridges that spiral around the pasta. Rigatoni’s ridges run parallel to its length.

What Is The Difference Between Tortiglioni And Mezze Rigatoni? Mezze Rigatoni is essentially a shorter, smaller version of Rigatoni. Tortiglioni is more narrow and longer than Mezze Rigatoni. Tortiglioni also features ridges on its outer surface that spiral around the pasta.

Learn more about pasta shapes.

What Is Tortiglioni Used For? Tortiglioni is a sturdy short cut with hollows perfect for scooping up heartier sauces and small ingredients. Tortiglioini pasta is a great pasta shape for the classic Bolognese meat sauce, cheesy baked pasta dishes, creamy Alfredo sauces and lighter sauces of extra virgin olive oil and sautéed vegetables. These versatile twisted tubes can also be featured in cold picnic pasta salads with a vinaigrette.

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