#$%^&*AU2017202611A120171130.pdf#####ABSTRACT Dried pasta in the form of a tortiglione, i.e. shaped as a hollow cylindrical tube, having an outer diameter of between 8 and 14 mm and having on its outer surface a plurality of ridges (1', 1") or ribs oriented 5 in the manner of a helix with an angle of inclination of between 40 and 580； these tortiglioni have organoleptic and structural characteristics, in particular a consistency or texture, superior to those of conventional tortiglioni which have ridges or ribs oriented in the manner of a helix with an angle of inclination of about 35'.3/4 1" 2" FIG. 3
