Rotini Pasta

Store dry pasta in an airtight container away from heat and humidity. Unopened packages last indefinitely.

Cook rotini al dente (slightly firm) so it doesn't turn mushy, especially if you're using it in salads or baked dishes.

The spiral shape naturally traps creamy sauces and chunky tomato sauces better than straight pasta.

Salt your pasta water generously—it's the only seasoning the pasta itself gets.

Reserve some starchy pasta water before draining; it helps sauces cling and emulsify.

Overcooking: Rotini can turn gluey quickly. Start tasting 1–2 minutes before the package says.

Adding oil to the pot: This prevents sauce from sticking. Skip it.

Rinsing cooked pasta: You'll wash away the starch that helps sauce adhere.