Gemelli derives its name from the Italian word for twins, a reference to the spiral shape that resembles two strands entwined around each other. However, it’s actually made from a single strand twisted into that spiral shape. These small pasta twists appear all over Italy, with tomato mozzarella and basil in the south, and pesto and green beans in the northwest.
In foodservice operations, gemelli is not only versatile – as the shape holds the flavor of sauce beautifully – it’s also very durable, retaining the firm “al dente” texture that you expect from Barilla.
Here are some of our favorite Gemelli recipes: