Tortiglioni No. 83 belongs to Barilla's Classic blue-box range. These are broad pasta tubes with fine ridges running along the surface, made from durum wheat semolina and water. The hollow centre and the grooves catch sauce, so every piece comes out coated and flavourful. The box suggests about 12 minutes for an al dente bite.
The shape is at its best with sauces that have some body: a tomato and minced beef ragù, a creamy mushroom sauce, or a spicy arrabbiata. It is also a sturdy choice for oven-baked pasta with béchamel and cheese, a dish many Turkish households know as fırın makarna, and it holds its form in a cold pasta salad with olives, peppers and a lemony dressing. Boil in generously salted water and drain without rinsing if you plan to sauce it straight away.
Store the unopened box in a cool, dry place. The ingredients are durum wheat semolina and water; the pasta contains gluten and labels may mention possible traces of soya.