The shape allows sauces, cheeses, and meats to nest in between each ridge. When cooked al dente, then baked, it can hold up to heavy and bold textures. It’s a widespread favorite – second only to spaghetti- with kids because of the twirly shape.
Organic, gluten-free, whole-wheat, multi-grain, and reduced carbohydrate products are also available in most regions.
Regular pastas are generally made with 100 percent durum semolina flour.
If you are looking for organic or whole-wheat products, read the label. Some of them incorporate small amounts of semolina, which improves the taste but makes the “natural” claim a bit misleading.
As with all dried pastas, rotini will remain usable for a very long time. Check occasionally for possible – but rare - pest infestations.
Refrigerate cooked rotini and use within 3-4 days. You can also freeze it in a casserole for an easy make-ahead meal.
Contrary to popular belief, it is not a good idea to add oil to prevent sticking. This coats the pasta and repels sauces or other ingredients.
Rotini is versatile and can accompany a wide range of dish whether they contain tomatoes, salad oils, or dairy products.
To make 4 cups cooked, you’ll need about 1 cup dry.
Penne pasta will maintain the same degree of firmness in most dishes.
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