Tuffoli
Ridged rigatoni.
Name. A spelling of tufoli, from the southern dialect word tufolo, a tube, itself from Latin tubulus. See tufoli.
What it is
Tuffoli are a wide, thick tube with broad ridges, close to a large rigatoni. Mancini gives a diameter of 26.7 mm and a length of 40 mm. The dough is durum wheat semolina and water. Mancini extrudes it through bronze dies and dries it for 22 hours at 36 to 55 C. It cooks in 10 to 12 minutes. Wikidata treats tuffoli as the same shape as tufoli, and Polish Wikipedia lists the two names together.
No source names a region of origin. The name comes from a southern Italian dialect, and the only maker found is Mancini in the Marche. The wide ridged tube suits thick sauces that cling to the grooves and fill the hole. Retail listings for the Mancini product suggest ragu and cacio e pepe. The related tufoli are stuffed and baked. See the tufoli entry for the other names in this group.
How to cook tuffoli
10 to 12 minutes in boiling salted water. Al dente at 10 minutes, fully cooked at 12.
10:00
Start when the water returns to the boil.
Water and salt
- Pasta, dry
- 400 g
- Water
- 4 L
- Salt
- 40 g
100 g per person as a main. A litre and 10 g of salt per 100 g. Adjust with the portion calculator.
The steps
- Bring 4 L of water to a full boil in a tall pot. Add 40 g of salt when it boils.
- Add the tuffoli. Stir for the first minute so nothing sticks. Start the timer when the water returns to the boil.
- Bite a piece at 9 minutes. A hairline of white at the centre is al dente.
- Scoop out a cup of the cooking water. Drain, or lift the pasta straight into the pan.
- Toss with the sauce over the heat for a minute. Add cooking water a splash at a time until it clings.
Read more: what al dente means and why the pasta water matters. Times for every shape are on the cook page.
What it is served with
Pairs with: Meat ragu · Cacio e pepe · Ragu napoletano · Baked (al forno) · Amatriciana
By brand: numbers, cook times, spec sheets
1 brand, 1 product page. A blank cell is a figure the brand does not state.
| Brand | Product | Cook | Length | Width or Ø | Notes |
|---|---|---|---|---|---|
| Mancini | Tuffoli | 12 min, al dente 10 | 40 mm | 26.7 mm | dried 22 h at 36 to 55 °C |
Nutrition
Per 100 g of dry semolina pasta. The shape does not change these numbers. The dough does, so a whole wheat or egg version of this shape reads differently. See every dough.
| Per 100 g | Energy | Protein | Carbohydrate | Fibre | Fat | Sodium | Iron |
|---|---|---|---|---|---|---|---|
| Dry | 371 kcal | 13.0 g | 74.7 g | 3.2 g | 1.5 g | 6 mg | 3.3 mg |
| Cooked | 158 kcal | 5.8 g | 30.9 g | 1.8 g | 0.9 g | 1 mg | 1.3 mg |
One portion. 100 g dry becomes about 235 g cooked, 371 kcal and 13 g of protein. Pasta takes on 2.3 times its weight in the pot.
No tuffoli? Use these
Ranked by how they behave with sauce, not how they look.
Other names
tuffoli rigati, tufoli.
Sources
- Tuffoli, Mancini (cook time, spec sheet dimensions, from the brand's own product page)
- Pasta Mancini shop: Tuffoli (profile: origin, form, use)
- Wikidata: tuffoli (profile: origin, form, use)
- Wikipedia (pl): Tufoli (profile: origin, form, use)
- Cook time: Mancini Tuffoli: 12 min, al dente 10.
- Dimensions: the Mancini spec sheet, Tuffoli. No box of ours has been measured yet.
- USDA FoodData Central (nutrition per 100 g, by dough: FDC 169736, Pasta, dry, enriched; FDC 169737, Pasta, cooked, enriched, without added salt), public domain. The cooked yield is derived from the two energy figures.
- Tuffoli, Wikipedia (names, origin), CC BY-SA 4.0
- Q9362605, Wikidata
- Dimensions: brand spec sheets and measured boxes. Blank fields are unmeasured, never guessed.