Rotini

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Uncooked rotini, with a U.S. quarter at left for size comparison

Rotini with tomato sauce and grated cheese

Rotini is a type of spiral pasta, related to fusilli, but with a tighter helix, i.e. with a smaller pitch.

The name derives from the Italian for twists.

Rotini originate from Northern Italy and the tight twists help them retain a wide variety of sauces better. They are often used in pasta salads with pesto or tomato-based sauces.

Rotini is most often made from refined (white) wheat flour, although varieties made from whole wheat flour, brown rice, or other grains are also available.

It is very similar to fusilli, another type of corkscrew-shaped pasta, but fusilli is thinner.

Rotini should not be confused with rotelle ("wagon wheel" pasta).