Roughly translated to “little spindles” in Italian, girandole is a tight two-start spiral, similar to fusilli. By extruding through bronze dies, the pasta has a rougher texture allowing for even more sauce adhesion.

Roughly translated to “little spindles” in Italian, girandole is a tight two-start spiral, similar to fusilli. By extruding through bronze dies, the pasta has a rougher texture allowing for even more sauce adhesion.

Girandole’s spiral shape allows it to hold onto sauces, making it ideal for capturing chunky and thick sauces. The ridges on the surface of the shape also help hold the sauce, creating a more flavorful eating experience. When cooked, girandole has a slightly chewy texture.

Girandole works well with both light and hearty sauces. Some popular sauce pairings include:

• Tomato-based sauces: Girandole can hold chunky tomato sauces with vegetables or meat, providing a great texture contrast.
• Creamy sauces: The nooks and crannies of girandole are perfect for holding creamy sauces like Alfredo or cheese-based sauces.
• Pesto: The spiral shape of girandole is great for catching and holding onto pesto, ensuring each bite is full of flavour.
• Oil-based sauces: Girandole pairs well with olive oil-based sauces, allowing the pasta to absorb the flavours and coat the spirals evenly.