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Gemelli Pasta

An extremely versatile shape, the twinned twist of gemelli is looser than fusilli, with a hollow core to hold plenty of sauce.

Size | 2.2 lbs

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The double helix of this Gemelli pasta from Setaro is something of an optical illusion. While its name comes from the Italian word for “twins,” referring to the shape that looks like two strands of dough coiled around each other, it’s actually made with just one strand that’s been cleverly twisted back on itself. Originally from the southern Italian region of Puglia, Gemelli is an extremely versatile shape similar to fusilli but with a slightly looser twist. The short curls hide a hollow core that is ready to absorb all your flavorful sauces for one delicious bite after another.

Since 1939, the Setaro family has been making pasta on a winding street in Torre Annunziata in Naples, known as the pasta capital of Italy. Their factory is on the same street, in fact, where Giada's grandfather once made his own pasta! The semolina flour they use is minimally processed, creating a more flavorful pasta than those found in the U.S. Setaro employs the traditional method of air-drying pasta in the cool, salt-tinged breezes that blow in through wild rosemary bushes from the Mediterranean coast, a practice that makes for a delightfully chewy finished product.

Setaro does not include a cooking time on their pasta bags; they recommend that savvy cooks should start tasting the pasta after about 10 minutes of boiling to catch it at the perfect al dente texture.

Gemelli’s dense, curving shape is well-suited to a wide variety of sauces. The short twists work well in pasta salads and casseroles, or toss with light tomato, oil, or dairy-based sauces like a classic pomodoro or alfredo. It also works with chunkier dishes featuring meats, fish or vegetables—just be sure to dice your additions fairly small so they are easy to catch with every forkful of pasta.

2.2 lbs
Durum wheat semolina, water. Contains gluten.

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