Rotini is a type of
helix- or
corkscrew-shaped
pasta. The name derives from the
Italian for
twists. It 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 Northern Italy and the tight twists help them retain a wide variety of sauces better. They are often used in pasta salads with pesto 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.
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