casarecce
Trotolle
Trotolle
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A modern Italian pasta shape originating from the region of Campania. The name is derived from the Italian word trottola, which means "spinning top," reflecting its unique spiral or coiled appearance.
All our pasta is air dried at low temperatures over a course of40-60 hours, depending on shape, to preserve the nutrients integrity and achieve the perfect ‘bite.
How to Cook
1. Bring a pot of water to rolling boil. Add the pasta to the pot.
2. Cook the pasta for 4-5 minutes, stirring gently.
3. Remove with a slotted spoon. SeHow to Cook
Shelf Life - Best before 6 month's from date of MFG.
Delivery Info - Order for this item needs to be placed before 8 pm for next day delivery.
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Cooked this for my own birthday instead of going out, kept it simple with garlic and olive oil, and honestly it turned out better than most restaurant pasta I've paid for over the years.
Rainy evening, tossed this with butter and black pepper, and it felt like exactly the right kind of comfort food.
Spent a lazy Sunday testing sauces with this genuinely relaxing and worth it.
Keep a box specifically for rushed lunches at my desk, and it turns plain leftover vegetables into an actual proper meal within about ten minutes, which has saved more weekday lunches than I can count.
Tossed this with garlic prawns and a squeeze of lemon, and the little twists caught every bit of the garlicky oil.
- 5 stars: 9 (50%)
- 4 stars: 9 (50%)
- 3 stars: 0 (0%)
- 2 stars: 0 (0%)
- 1 star: 0 (0%)
Cooked this for my own birthday instead of going out, kept it simple with garlic and olive oil, and honestly it turned out better than most restaurant pasta I've paid for over the years.
Rainy evening, tossed this with butter and black pepper, and it felt like exactly the right kind of comfort food.
Spent a lazy Sunday testing sauces with this genuinely relaxing and worth it.
Keep a box specifically for rushed lunches at my desk, and it turns plain leftover vegetables into an actual proper meal within about ten minutes, which has saved more weekday lunches than I can count.
Tossed this with garlic prawns and a squeeze of lemon, and the little twists caught every bit of the garlicky oil.
Made a simple cream and parmesan sauce, and every twist came out loaded with it.
Cooked a huge batch for the whole joint family with a simple butter and herb sauce, and it was the first thing to run out even before the appetizers were finished.
Switched from regular fusilli out of curiosity, and this twisted shape holds noticeably more sauce per bite than the usual spiral.
Made a big batch for a festive family gathering first pan empty.
Made this the main dish for a small dinner party with a rich mushroom sauce, and every twist was packed with flavour, which made the plate look far more composed than the effort behind it.
Meal prepped a batch for the week with just olive oil and roasted vegetables, and it held its bite through every reheat.
Gifted a box to a friend who loves trying new pasta shapes instant hit.
Thake hue weekday pe bas butter aur cheese ke saath banaya isse, aur poora dinner das minute mein ready ho gaya bina kisi extra mehnat ke.
So much rougher and more twisted than a regular spiral pasta, and it actually holds chunky sauce instead of letting it slide off.
My kids call these the spinning tops and now refuse any other pasta shape.
Never seen this shape before picking it up on a whim, and it turned out to hold a simple tomato sauce far better than any regular pasta shape I've used at home before this.
Tossed with basil pesto, and these little spirals grabbed so much of it that I barely needed extra on top.
Simmered a proper ragù and let it sit in every twist outstanding texture.