Tortiglioni from Afeltra are made with the best Durum Wheat 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 are 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 a multiple helix.
Enjoy this pasta with a sausage ragù sauce, basil pesto, Walnut Pesto or trapanese pesto. The shape is also good for making pasta salad.