Pasta | Vegetarian Low Fat

Wheat Rotini

Triticum aestivum Allergens: Wheat, Gluten
Wheat Rotini

Sourcing & Taxonomy

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

The Forktionary Angle

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Definition

A type of helix- or corkscrew-shaped pasta made from durum wheat, commonly used in salads and dishes that hold sauce well.

Sensory Profile

TasteBland, Starchy
TextureChewy, Firm
AromaMild, Bready
AcidityLow

Technical Metrics

Nutrition Facts

Per 85g (dry)
Calories158 kcal
Total Fat0.9g
Saturated Fat0.2g
Trans Fat0g
Cholesterol0mg
Protein5.8g
Total Carbohydrate31g
Dietary Fiber1.8g
Total Sugars0.6g
Calcium9mg
Iron1mg
Potassium85mg

Chef’s Secret

Always salt your pasta water generously; it's the only chance to season the pasta itself from within.

Substitutions

Best Match

Penne

1:1

Similar shape for holding sauces, good for pasta salads.

Fusilli

1:1

Very similar spiral shape, often used interchangeably.

Macaroni

1:1

Good for baked dishes and creamy sauces, different shape.

Farfalle (Bowtie)

1:1

Adds visual interest to salads, good sauce adherence.

Buying Guide

Look for durum wheat semolina. Check for intact shapes and packaging. Store in a cool, dry place.

Flavor Pairings

Pesto tomato sauce cream sauces roasted vegetables grilled chicken.