Pasta with a novel form
Dried pasta in the form of a tortiglione, i.e. shaped as a hollow cylindrical tube, having an outer diameter of between 8 and 14 mm and having on its outer surface a plurality of ridges or ribs oriented in the manner of a helix with an angle of inclination of between 40° and 58°; these tortiglioni have organoleptic and structural characteristics, in particular a consistency or texture, superior to those of conventional tortiglioni which have ridges or ribs oriented in the manner of a helix with an angle of inclination of about 35°.
1. A dried pasta in the form of a tortiglione, said dried pasta comprising:
a hollow cylindrical tube produced from semolina, said tube having an outer diameter of between 8 and 14 mm and having a plurality of ridges on its outer surface, said ridges being oriented in the manner of a helix with an angle of inclination of between 45° and 58°.
2. The pasta according to claim 1 , wherein said angle of inclination is between 45° and 55°.
3. The pasta according to claim 1 , wherein said angle of inclination is between 45° and 50°.
4. The pasta according to claim 1 , wherein said hollow cylindrical tube has 10-14 ridges on its outer surface.
5. The pasta according to claim 4 , wherein said hollow cylindrical tube has 10-14 grooves on its outer surface.
6. The pasta according to claim 5 , wherein said hollow cylindrical tube has 12 ridges and 12 grooves on its outer surface.
7. The pasta according to claim 5 , wherein the thickness of said hollow cylindrical tube, measured at the deepest point of said grooves, is between 0.8 and 1.2 mm.
8. The pasta according to claim 7 , wherein the thickness of said hollow cylindrical tube, measured at the highest point of said ridges is between 1.3 and 1.7 mm.
9. The pasta according to claim 1 , wherein the length of said hollow cylindrical tube varies from 35 to 50 mm.
10. The pasta according to claim 1 , wherein the semolina is durum wheat semolina that is substantially bran-free.
11. The pasta according to claim 1 , wherein the semolina is whole durum wheat semolina.
12. The pasta according to claim 1 , wherein said pasta exhibits improved organoleptic and structural characteristics when cooked over conventional tortiglione having a same composition as said pasta.