Tortiglioni, shaped like little corkscrews, were originally handmade by curling a sheet of pasta around a spindle or knitting needle like a ringlet of hair. Their are made according to the traditional methods of production used outside Naples in the town of Gragnano, universally known as "La Città della Pasta."
Italian durum wheat semolina, water
Cook your tortiglioni in abundant boiled and salty water for 10 minutes. A good match with Italian Foodies ragout sauces. Visit our recipe blog and follow us on social media to get the week's latest recipes using Italy's unique ingredients.
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