Elicoidali Pasta

Other Names:

Campania and Sicily

Made with:

Durum wheat, salt and water.


“Elicoidali” comes from the Italian word “elica,” meaning helix or spiral, which accurately describes its unique shape. Elicoidali is a type of pasta that comes from Southern Italy. At first glance, it looks a lot like rigatoni pasta, but there are a few minor differences. Elicoidali is slightly curved and therefore, so are the ridges in the pasta. The tubular pasta is also slightly narrower and longer than rigatoni.

Historically, Elicoidali has been a popular choice in Italian cuisine, especially in the regions of Campania and Sicily. Its design allows it to capture and retain sauces, making it ideal for hearty and flavorful dishes. Elicoidali pairs well with both meat-based and vegetable sauces, and its tubular shape allows it to hold chunky ingredients, creating a satisfying texture in each bite.

Of course, the best substitute for this would be Rigatoni.


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