This shape is slightly twisted with ridges that hold sauce well. Equally as long as the traditional tortiglioni, tortiglioncini are made with a slightly thinner sheet of pasta and have a slightly smaller diameter.
Tortiglioncini are different from rigatoni and mille righe pasta thanks to the curvature of their ridges that put them into the family of fusilli (along with eliche, riccioli and other gemelli).
Tortiglioncini are a traditional gastronomic speciality of southern Italy, although this shape has now become indispensable in the pasta industry and one of the best sold in Italy.
Tortiglioncini are ideal with fresh, light sauces such as a fresh tomato and basil or fish sauce.