Gemelli
Also known as: twins pasta
Short dry pasta in a spiral that looks like two thin tubes twisted around each other; the name means “twins” in Italian.
Gemelli are a spiral-shaped dry pasta that appears to be two thin tubes twisted around each other. The name comes from the Italian word for “twins”. According to De Cecco, the twist and spirals give the pasta a refined look while keeping it al dente.
Under Italian DPR 187/2001, dry durum wheat pasta is made from durum wheat semolina and water that are shaped and dried. De Cecco states that it dries its pasta slowly at a low temperature.
De Cecco gives a cooking time of 12 minutes for its Gemelli no. 97, or 10 minutes for al dente.
De Cecco says gemelli can be served with any type of sauce and work especially well with hearty sauces, in baked dishes and with lighter vegetable dishes.
Facts
| Raw material | Durum wheat semolina and water |
|---|---|
| Duration | 12 min; al dente 10 min (De Cecco no. 97) |
| Main use | Hearty sauces, baked dishes, vegetable dishes |
What it includes
How it connects to Pasta
Gemelli → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Dry durum wheat pasta
- Similar and different
- Fusilli, Casarecce, Colavita Classic Cuts, Setaro Pasta Aromatizzata, Di Martino Pasta di Gragnano IGP, Faella Grandi Classici, Sorrentino Primi Pasti
Frequently asked questions
How long do you cook gemelli?
De Cecco gives 12 minutes for its Gemelli no. 97, or 10 minutes for al dente. Other producers may differ, so follow the packet.
What does the name gemelli mean?
It comes from the Italian word for “twins”, because the pasta appears to be two thin tubes twisted around each other.
What sauces suit gemelli?
According to De Cecco, any type of sauce; they work especially well with hearty sauces, in baked dishes and with lighter vegetable dishes.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- Fusilli — Short dry pasta twisted into a spiral, made from durum wheat semolina and water; the name comes from fuso, the spindle.
- Di Martino Pasta di Gragnano IGP — Di Martino's core dry pasta line from Gragnano: classic long and short shapes made from Italian durum wheat semolina, with Pasta di Gragnano IGP status.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
- Casarecce — Short dry pasta rolled and folded like a small piece of parchment; De Cecco gives a cooking time of 11 minutes.
Similar
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