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Tortiglioni, are one of many varieties of maccherone, one of the oldest pasta originating from Naples. The name refers to its shape, which literally means to wrap in a spiral with a characteristic pattern from the lathe used in pasta production. Its best suited with full-bodied sauces; excellent served with succulent, meat-based sauces. It is suitable  for oven-baked pastas.

Ingredients for 3 people                                                                 Recipe

400             g        Tortiglioni n^23                              Boil the cauliflower in salted water over low heat. Meanwhile, wilt the thinly-sliced                           1   cavolfiore di mezza grandezza                       onion together with the oil in a frying pan. Add the peeled tomatoes after having                                   400 g di pomodori pelati                                    removed the core and the seeds and reduce by simmering for five minutes. Add                                    1 cipolla bianca di media grandezza                 the boiled cauliflower and salt and pepper to taste. Cook the tortigllioni in plenty of                              5 cucchiai di olio extra virgin olive oil               boiling, salted water. Drain the pasta and combine it with the sauce in the frying pan,                           qb sale, pepe e basilico                                      add a good handful of roughly chopped up basil, pepper and, if desired, a handful                                                                                                                   Pecorino cheese.



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