The pasta shape called Elicoidali is similar to penne but a bit thicker and slightly curved. Their ridges exhibit a distinct helix pattern hence the pasta’s name.
Their tubular shape and ridges make them perfect for both light and heavy sauces incorporating meat and vegetables.
Here I have folded them through sauce made with sour cream, pasta water, lots of Parmigiano-Reggiano and pecorino:
Here are some more pasta shape and pasta recipe posts.
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