VORTI-CEE

Pasta Santina’s Vorti-cee is a bronze-die pasta with a tapered, spiral shape that gives sauce plenty to hold onto. Also known as Girelle or Vesuvio, it has a wide top that narrows toward the base. Serve it with sausage or beef ragout, or keep things simple with a light sauce and freshly shaved Pecorino.

Made with durum wheat semolina, whole wheat, and spelt flours from the USA, the dough is kneaded and extruded through a bronze die, then dried at a low temperature for about 24 hours. Its rough surface and coating of residual starch help sauce cling to each bite, unlike the smoother, more golden appearance of industrial pasta.

• Made with flours milled in the USA
• Bronze-die shaped and slowly dried at a low temperature
• Cooking time: 5 minutes
• Producer-listed package sizes: 12 oz package or 5 lb bag

Producer’s sourcing note: Pasta Santina describes its flours as organically grown without chemical use during the harvest season. Organic certification is pending and is not currently shown on the packaging.