تري ماري إليكودالي

The texture holds up beautifully even after a few extra minutes in the pot, and the shape is fun enough that my kids actually asked for seconds. I’ve used it with a simple tomato sauce and with a heavier ragù, and it grabs both perfectly.

The ridged spiral shape grabs every bit of sauce, and it holds its bite perfectly even after a few extra minutes on the stove. Made in Italy, you can really taste the difference in the wheat—this is the pasta I'll be stocking up on.

Finally, a pasta that doesn't turn to mush in the pot; these elicoidali kept their shape beautifully and had a pleasant, al dente bite after the recommended cooking time. The ridges are deep enough to grab onto a hearty tomato sauce, making every forkful taste intentional and filling. A solid go-to