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What is Tortiglioni?

Tortiglioni is a short cut pasta in a twisted tube shape with vertical ridges that spiral around the noodle. While it is similar to the famous tube-shaped rigatoni, tortiglioni is twisted and a bit thinner. The sturdy shape and twisted grooves of tortiglioni pasta allow it to capture richer, heartier sauces and ragùs. Tortiglioni was first created in Naples, Italy, where it is famous for its feature in meaty Bolognese sauce.

How do I pronounce Tortiglioni?

Tortiglioni is pronounced “tor-tee-lee-OH-nee.” In Italian, gli is pronounced a bit like “lee.”

The Origin of Tortiglioni and Its Brief History

Sources vary on Tortiglioni’s exact origins, but it likely emerged from the Naples region of Southern Italy. Tortiglioni is a member of the maccheroni (or macaroni) family of pasta, one of the first pasta shape varieties in Italy. Some believe that the origins of this fun twisted tube pasta can be traced back to Roman or pre-Roman times. Perhaps hinting at its Roman origins, it is likely that its name derives from the Latin torquere, “to twist” or tortillare, “to wrap.”

Pasta Chips with Bruschetta Dip

How is Tortiglioni Made and What is it Made of?

Authentic Italian Tortiglioni pasta, like DeLallo Tortiglioni, is made with superior durum wheat. This wheat is expertly milled into semolina flour, and then, it is carefully kneaded with cold, fresh, mineral-rich mountain spring water to create the pasta dough. Dough is extruded with traditional bronze dies to give it a rougher surface texture perfect for capturing sauces. To reproduce the traditional way of making pasta, noodles are slowly dried at low temperatures. This artisanal method respects the ingredients, preserving the pasta’s color, texture and aroma.

How to Cook Tortiglioni

To cook tortiglioni, bring a large pot of water to a boil. Next, season the water with salt. As a general rule, use 2 tablespoons of salt for every 5 quarts of water. Never add any oil to the pasta cooking water. This will make the noodles slick and sauces will not stick!

Add the pasta to the water and stir to prevent the individual pieces from sticking together.

Keep the water at a rolling boil, stirring occasionally. Cook the pasta for about 11 minutes. Continue to check for that ideal al dente texture. To see if the pasta is done, test a noodle. It should be tender with a slightly firm bite in the center.

Once your pasta is done, scoop up a cup of the starchy pasta water and set aside. You can use this water later to help your sauce reach its best consistency. Strain the pasta in a colander or mesh strainer, but don’t rinse it! The starch on the surface of the pasta helps the sauce to stick. Finish your pasta by tossing it in a pan with warm sauce, and cook them together over high heat for 2 minutes.

The Best Tortiglioni Pasta - The DeLallo Difference

DeLallo Tortiglioni Pasta is made in Italy using the highest quality durum wheat. This wheat is specially milled into semolina flour. The exclusive flour blend is high in gluten and protein content, which results in superior taste and texture. Additionally, the pasta is extruded using artisanal bronze dies to create a rough surface that is ideal for capturing sauces. Pasta is dried slowly at low temperatures to preserve its taste, texture and aroma and honor traditional pasta making methods. DeLallo Tortiglioni is an authentic Italian pasta that cooks up al dente for the perfect pasta every time.

Pasta Primavera

Tortiglioni Recipes and Usage Ideas

Tortiglioni with Ham and Peas: Tortiglioni pairs up with savory Italian ham, green peas and the king of cheeses—Parmesan! This ham and pea pasta is the perfect way to give everyone at the table something they’ll love… creamy, cheesy goodness.

Pink Sauce Pasta: This pink sauce pasta brings together perfectly cooked al dente tortiglioni pasta with a rich and creamy sauce using whole peeled tomatoes and heavy cream. This easy recipe feeds your family or a crowd. And don’t forget to add fresh basil and parmesan sprinkles for the win!

Beans & Greens Pasta With Spicy Italian Sausage & Passata: We take the all-around favorite Italian dish, Beans and Greens, and create a hearty and flavorful pasta dish featuring hot Italian sausage, rich tomato passata, earthy greens and our Tortiglioni pasta. Make it your go-to weeknight pasta dish.

Italian Grinder Salad: We are in love with this Italian grinder salad with pasta! A fun and delicious twist on the famed grinder sandwich, this salad is loaded with tortiglioni pasta, hard salami, pepperoni, ham, veggies and freshly grated provolone cheese. Don’t even try to resist!

Pasta Primavera: This colorful Italian-American pasta dish is made with tortiglioni pasta and fresh vegetables in a lighter cream sauce. It’s a comfort food featuring healthy veggies—a win-win! Perfect for spring or summer evenings.

Browse more recipes featuring tortiglioni pasta here.

The Best Sauces for Tortiglioni

Since its ridges are perfect for holding onto hearty sauces, we recommend trying tortiglioni alongside hearty meat ragùs, full-bodied cream sauces and rich tomato sauces. Tortiglioni is also a great choice for baked pasta dishes like the classic mac ‘n cheese.

Although tortiglioni is perfectly suited for heavier, creamier pasta sauces, it also works beautifully with lighter, olive oil-based sauces.

Tortiglioni Substitutes

Mezze Rigatoni or Rigatoni are both tube-shaped pastas, but without the deep, spiraling ridges. These pastas are still excellent at holding onto sauces and scooping them up in their hollow bodies.

Penne Rigate or Penne Ziti are shaped similarly to tortiglioni, and penne rigate has rigatoni-like ridges along the length of its tube. Penne rigate is much slimmer (in diameter) than tortiglioni and its ridges are not as deep.

Ditalini is considered a pastina, or small pasta. These tiny tubes also have ridges but provide a different eating experience. They aren’t as great for capturing chunky sauces, but can be paired with soups and cream sauces.

Fusilli, also known as “spirals,” is a completely different shape than tortiglioni, yet they are fantastic at holding onto sauces and work well with meaty sauces like Bolognese.