Rotini

Rotini is a short, corkscrew-shaped pasta with tight spirals and ridges that grip sauce. Its firm, springy bite holds up in baked dishes and hearty ragù, and the shape traps bits of vegetables, cheese, and herbs; it’s commonly sold dried in standard, whole-wheat, or tri-color blends. The grooves help sauces cling for balanced bites in pasta salads and weeknight sautés.\n\nSpiral-shaped pastas originated in Italy, with industrial extrusion helping standardize distinct forms like rotini during the 20th century. The shape spread widely through Italian and Italian-American cooking and became a pantry staple in North America, especially for casseroles and chilled salads.