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Speaking of pasta: Ruote

Characteristics, History and Pairings

Ruote, also known as rotelle, is part of a group of pasta shapes (which includes radiatori and lancette), inspired by the world of mechanics and “designed” in the early 1900s at the time when futurist artists celebrated technological progress and movement. Ruote is Italian for “wheels”, so it makes perfect sense for this pasta to be shaped as a wagon wheel. The three parts of ruote pasta, the two circles and the spokes, have a different thickness, which is what makes this pasta more enjoyable to the palate.

Cooking Time

9 minutes

Region of Origin

It’s difficult to determine in which region this shape of pasta was first made. Its origin remains unknown.

Best Pairings

The best sauce to pair with ruote pasta? The answer is “YOUR FAVOURITE”. Ruote pasta is delicious with full-flavoured sauces such as sausage ragu, but is also great with creamy sauces, for example ham and cream sauce, or to prepare cold summer dishes like pasta salad with tomato, tuna, and olives!


Durum wheat semolina and water.

Average nutritional values for 100 g of raw product

– Energy: 1508 kJ / 356 Kcal

– Fat: 1.5 g

– of which saturates: 0.4 g

– Carbohydrate: 72 g

– of which sugars: 3.0 g

– Fibre: 3.0 g

– Protein: 12 g

– Salt: < 0.01 g

Cooking Tips

Do you cook pasta in a sustainable way? Here are a few tips that can make a difference.

1. Don’t waste water, use only the necessary amount: 1 litre of water for every 100 grammes of dry pasta

2. Cooking with a lid will save time and gas or electricity and the water will boil sooner

3. Add the salt when the water starts boiling and add the pasta immediately after

4. Put the lid back on halfway through the cooking time, switch off the gas (or electric hob) and finish cooking your pasta in the hot water inside the covered pot.

See all Valdigrano classic pasta.

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