 | |
| Alternative names | Elicoidali [1] |
|---|---|
| Type | Pasta |
| Place of origin | Italy |
| Main ingredients | Durum wheat, water |
Tortiglioni are a type of pasta similar to rigatoni, but larger and with deeper grooves which spiral around the pasta. [2]
They take their name from the Latin word torquere, meaning 'to twist'. [2] A tortiglione is a characteristic design from the lathe used in pasta manufacturing, with vertical ridges. [3]
- ^ "Elicoidali di Gragnano". www.pastificiodeicampi.it (in Italian). Retrieved 2018-01-23.
- ^ a b Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 270. ISBN 9782501072441. OCLC 762599005.
- ^ "Tortiglioni". Barilla website. Retrieved 2018-01-23.
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|
| |
| Alternative names | Elicoidali [1] |
|---|---|
| Type | Pasta |
| Place of origin | Italy |
| Main ingredients | Durum wheat, water |
Tortiglioni are a type of pasta similar to rigatoni, but larger and with deeper grooves which spiral around the pasta. [2]
They take their name from the Latin word torquere, meaning 'to twist'. [2] A tortiglione is a characteristic design from the lathe used in pasta manufacturing, with vertical ridges. [3]
- ^ "Elicoidali di Gragnano". www.pastificiodeicampi.it (in Italian). Retrieved 2018-01-23.
- ^ a b Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 270. ISBN 9782501072441. OCLC 762599005.
- ^ "Tortiglioni". Barilla website. Retrieved 2018-01-23.
| Types |
| ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Cooking | |||||||||||
| Producers |
| ||||||||||
| Equipment manufacturers | |||||||||||
| See also | |||||||||||