Elicoidali
This Elicoidali pasta is lightly ribbed tube pasta, the ribs are corked as opposed to those on rigatoni. It is slightly narrower and the ridges on the surface of elicoidali are slightly curved around the tube, rather than straight as on rigatoni. They are often used in casseroles. If elicoidali is unavailable, elbow macaroni, penne, and rigatoni make good substitutions.
