Rotelle

Rotelle is a type of pasta shaped like small wheels with spokes. The name 'rotelle' is derived from the Italian word 'rotella', meaning 'small wheel'. Rotelle is popular in a variety of cuisines worldwide due to its unique shape and versatility in different recipes.

History

The exact origin of rotelle is unclear, but it is believed to have been first made in Italy, like many other pasta varieties. The wheel shape is thought to have been inspired by the chariot wheels of ancient Rome.

Production

Rotelle is made from durum wheat, water, and sometimes eggs. The dough is rolled out, cut into small pieces, and then shaped into wheels using a pasta machine or by hand. The pasta is then dried before it is cooked.

Usage

Rotelle is versatile and can be used in a variety of dishes. It is often used in pasta salads, soups, and casseroles. Its unique shape allows it to hold onto sauces well, making it a popular choice for dishes with thick, hearty sauces.

Nutritional Value

Like other pasta varieties, rotelle is high in carbohydrates and provides a good source of energy. It also contains some protein and fiber, especially if made from whole grain durum wheat.

See Also

• Pasta
• Italian cuisine
• Durum wheat

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