Below is a list of all known varieties for Rotelle. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Rotelle (Bronze-Cut) | Wheel-shaped pasta extruded through bronze dies. |
| Rotelle (Egg Dough) | Wheel-shaped pasta made with egg-enriched dough. |
| Rotelle (Gluten-Free) | Wheel-shaped pasta made from alternative flours. |
| Rotelle (High-Fiber Blend) | Wheel-shaped pasta made with added fiber. |
| Rotelle (High-Protein Blend) | Wheel-shaped pasta made from a blend of semolina and legume flour. |
| Rotelle (Small/Soup Size) | A smaller version of the wheel shape, suitable for broth-based soups. |
| Rotelle (Spelt Blend) | Wheel-shaped pasta made from a blend including spelt flour. |
| Rotelle (Spelt Flour) | Wheel-shaped pasta made from spelt flour. |
| Rotelle (Spinach Dough) | Wheel-shaped pasta infused with spinach for a green color. |
| Rotelle (Tomato/Red) | Wheel-shaped pasta infused with tomato puree for a red color. |
| Rotelle (Tricolor) | Wheel-shaped pasta featuring plain, spinach, and tomato doughs, a favorite for cold pasta salads. |
| Rotelle (Wagon Wheels) | Small, wheel-shaped pasta; used primarily in soups, stews, and children's dishes for its appearance. |
| Rotelle (Whole Wheat) | Wheel-shaped pasta made from whole wheat flour. |
| Rotelle Toscane | A specific regional variation of Rotelle (wagon wheel) pasta. |