Tortiglioni: as its name indicates, this format has a slightly twisted shape with lines that allow you to hold the sauce well.
Similar to the rigatoni and the thousand lines, the tortiglione differs for the curvature of its lines that make it enter the family of fusilli (along with the "propellers", "curls" and other "twins").
Tortiglioni is a traditional gastronomic specialty of southern Italy, even if this format has become indispensable in the pasta industry and among the most sold in Italy.
The tortiglioni are often used with tomato sauces where spicy prevails as in the Roman recipe all'arrabbiata and the meat sauce of lamb or pork. They are also very well baked with béchamel sauce, mozzarella and vegetables.
- Nutritional facts 100 g (3,53 oz):
- Energy value (Energy) 360 Kcal (1527 KJ)
- Proteins 13 g
- Lipids (Total Fats) 1,4 g of which saturated fatty acids (Saturates) 0,7g
- Carbohydrates (Carbohydrates) 72 g of which sugars (Sugars) 2,8 g
- Fibre (Fibre) 3,7 g
- Sodium (Salt) 0,02 g