Tortiglioni from Afeltra are made with 100% Organic Whole Wheat Italian Durum Semolina mixed with water from Gragnano. Afeltra only uses traditional bronze extruding machines, giving the artisanal pasta a rough texture with many pores which help to better absorb the pasta sauce when finishing the dish. Afeltra Tortiglioni is also slowly dried at a low temperature for up to 48 hours which helps the protein structure in the pasta stay strong allowing for a better al dente texture!
Tortiglioni pasta takes the name from the Latin verb torquere, meaning to twist in fact, the tubular pasta wraps around in multiple helices.
Enjoy this pasta with a Sausage ragù Sauce, Basil Pesto, Walnut Pesto, or Trapanese Pesto. The shape is also good for making pasta salad.