rotini

Rotini are a type of pasta characterized by a corkscrew or spiral shape. They are short, twisted tubes with ridges that help sauces cling to the surface, making them well suited for hearty meat sauces, oil-based sauces, and pasta salads.

The name rotini is Italian, derived from rotino or ruota meaning wheel or small wheel; in Italian, rotini is the plural form. They are made from durum wheat semolina and are typically dried before packaging, though fresh versions are available in some regions.

Originating in Italy, rotini are produced by many regions and have become common in international cuisine. They gained widespread popularity in the United States during the 20th century and are widely used in home cooking and commercial recipes.

Types and varieties include standard durum wheat rotini, whole wheat rotini, and colored variants such as spinach (green) and tomato (orange-red). Some brands offer gluten-free versions made from rice, corn, or other starches.

Cooking and serving: rotini are typically cooked in salted boiling water until al dente, often in the 7–10 minute range depending on brand and thickness. They hold sauces well due to their ridges and twists, and are commonly used in pasta salads, casseroles, and entrées with tomato-based sauces, cream sauces, or pesto.