Dried pasta in the form of a tortiglione, i.e. shaped as a hollowcylindrical tube, having an outer diameter of between 8 and 14 mm andhaving on its outer surface a plurality of ridges (1', 1") or ribs orientedin the manner of a helix with an angle of inclination of between 40°and58°； these tortiglioni have organoleptic and structuralcharacteristics, inparticular a consistency or texture, superior to those of conventionaltortiglioni which have ridges or ribs oriented in the manner of a helixwith an angle of inclination of about 35°.
