Pasta | Vegetarian

Wheat Spiral Pasta

Triticum aestivum (durum wheat) Allergens: Wheat, Gluten
Wheat Spiral Pasta

Sourcing & Taxonomy

  • Family Poaceae (for wheat)
  • Primary Cuisine Italian
  • Seasonality Year-Round
  • Source Durum wheat semolina

The Forktionary Angle

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Definition

A type of pasta characterized by its corkscrew or spiral shape, made from durum wheat semolina, ideal for holding sauces.

Sensory Profile

TasteMild, Starchy, Nutty
TextureFirm, Chewy, Holds Shape Well
AromaMild Grain
AcidityLow

Technical Metrics

Nutrition Facts

Per 1/2 cup dry (80g)
Calories360 kcal
Total Fat1.5 g
Saturated Fat0.3 g
Trans Fat0 g
Cholesterol0 mg
Protein13 g
Total Carbohydrate75 g
Dietary Fiber3 g
Total Sugars2 g
Calcium20 mg
Iron2 mg
Potassium180 mg

Chef’s Secret

To prevent spiral pasta from clumping, ensure ample boiling water and stir occasionally during the first few minutes of cooking.

Substitutions

Best Match

Rotini

1:1

Virtually identical in shape and function, often used interchangeably for pasta salads and hearty sauces.

Cavatappi

1:1

Similar curly shape, but typically larger and hollow, excellent for creamy or chunky sauces.

Penne

1:1

Tubular pasta that also holds sauces well, but lacks the spiral's unique texture.

Elbow Macaroni

1:1

Small, curved shape, good for baked dishes and salads, but less surface area than spirals.

Buying Guide

Look for pasta made from 100% durum wheat semolina for best texture. Check for whole wheat options for added fiber.

Flavor Pairings

Pesto creamy sauces marinara meat sauces baked pasta dishes cold pasta salads.