Tortiglioni

Tortiglioni is a type of pasta originating from Italy. It is characterized by its tube-like shape, with deep ridges spiraling around the exterior. The name "tortiglioni" is derived from the Italian word "tortiglione", which refers to the lathe used to give the pasta its distinctive shape.

History

The exact origins of tortiglioni are unclear, but it is believed to have been first made in the southern regions of Italy. The pasta's unique shape and texture were designed to hold onto thick, hearty sauces, making it a staple in many traditional Italian dishes.

Production

Tortiglioni is typically made from durum wheat semolina, water, and sometimes eggs. The dough is extruded through a die to create the pasta's distinctive tube shape, then cut into short lengths. The pasta is then dried at a low temperature to preserve its texture and flavor.

Culinary Use

Tortiglioni is versatile and can be used in a variety of dishes. It pairs well with robust, hearty sauces, such as Bolognese, carbonara, and arrabbiata. It can also be used in pasta salads, baked pasta dishes, and casseroles.

Nutritional Value

Like other types of pasta, tortiglioni is high in carbohydrates and provides a good source of energy. It also contains some protein and, if made with whole wheat, can be a good source of dietary fiber.

See Also

• Pasta
• Italian cuisine
• List of pasta

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