Below is a list of all known varieties for Rotini. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Rotini (Bronze-Cut) | Rotini extruded through bronze dies, perfect for trapping chunky sauces. |
| Rotini (Garlic Infused) | Corkscrew pasta infused with garlic for a savory base. |
| Rotini (Gluten-Free) | Rotini made from corn, rice, or lentil flour for a gluten-free option. |
| Rotini (Large/Jumbo) | An oversized version of Rotini, suitable for heavy sauces and hearty bakes. |
| Rotini (Lentil Flour) | Rotini made primarily from lentil flour, offering a gluten-free, high-protein alternative with a slightly earthy flavor. |
| Rotini (Spinach Dough) | Rotini infused with spinach puree for a green color and subtle earthy flavor. |
| Rotini (Tomato and Herb) | Rotini infused with tomato puree and Italian herbs. |
| Rotini (Tomato Dough) | Rotini infused with tomato puree for a red color and subtle sweetness. |
| Rotini (Tricolor) | Rotini pasta made with three colors: plain, spinach (green), and tomato (red), used primarily for visual appeal in cold pasta salads. |
| Rotini (Whole Wheat) | Corkscrew pasta made from whole wheat flour, offering a denser texture and nutritional benefits. |
| Spirali | Cavatappi, also known as spirali, is macaroni formed in a helical tube shape. Certain areas of the US and Canada may also refer to it as "double elbows" or "scoobi doo" pasta, purportedly because of their resemblance to scoubidou. |