Grain Product, Pasta | Vegetarian

Tortiglioni

Triticum aestivum (Wheat base) Allergens: Wheat
Tortiglioni

Sourcing & Taxonomy

  • Family Poaceae
  • Primary Cuisine Italian
  • Seasonality Year-Round
  • Source Durum Wheat Semolina

The Forktionary Angle

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Definition

A type of tubular pasta similar to rigatoni, distinguished by its deeper grooves that spiral around the tube.

Sensory Profile

TasteMild, Starchy, Nutty (whole wheat)
TextureFirm, Chewy, Holds sauce well
AromaMild, Cereal-like
AcidityLow

Technical Metrics

Nutrition Facts

Per 85g (dry)
Calories357
Total Fat1.5
Saturated Fat0.3
Trans Fat0
Cholesterol0
Protein12.5
Total Carbohydrate75
Dietary Fiber3
Total Sugars3
Calcium20
Iron1.5
Potassium200

Chef’s Secret

Always salt your pasta water generously – it should taste like the sea – to season the pasta from within as it cooks.

Substitutions

Best Match

Rigatoni

1:1

Very similar shape and size, excellent for hearty sauces, direct substitute.

Penne

1:1

Slightly smaller, angled ends, good for many of the same applications as tortiglioni.

Ziti

1:1

Smooth, long tubes; better for baked dishes where it absorbs sauce inside.

Orecchiette

1:1

Cup-shaped, excellent at scooping and holding chunky sauces; texture is different.

Buying Guide

Look for pasta made from 100% durum wheat semolina for best texture and flavor. Check expiry date.

Flavor Pairings

Hearty meat sauces (ragu) baked pasta dishes vegetable sauces robust cheese sauces.