Tricolor Semolina Rotini
Three-colored rotini made from durum semolina, dried tomato, and dried spinach. The colors hold through cooking and make a plain weeknight bowl look like you tried.
What It Is
Rotini's tight spiral shape is its whole personality. Those ridges and coils catch sauce in a way that flat or smooth pasta simply cannot, so every bite carries more flavor than the noodle's size suggests. This version gets its red and green from actual dried tomato and spinach worked into the dough, not food coloring.
It is made from durum wheat semolina, the same hard wheat behind most traditional Italian dried pasta. Durum gives the noodle a firm, slightly chewy bite and helps it hold its shape even if you get distracted and let it go a minute too long.
What To Do
Cook in well-salted boiling water for about 9 to 11 minutes, then taste for doneness. It is ready when it is tender but still has a little resistance in the center. Drain and sauce immediately. The spirals work with almost anything thick enough to cling: a chunky marinara, a pesto, a creamy vegetable sauce, or just good olive oil and parmesan.
It is also one of the better pasta shapes for a cold pasta salad, since the coils hold onto dressing without going soggy fast. Store uncooked pasta in a cool, dry spot and it will keep for well over a year.
