As often happens, the name derives from the slightly curved shape. It is a ridged pasta shape much loved from Rome upwards. In the kitchens of northern Italy, they are often called tortiglioni, a name that in Gragnano instead indicates a completely different shape, similar to small propellers. The Elicoidali of Gragnano PGI are bronze-drawn, made with 100% Italian wheat, dried at low temperatures in static cells, and packaged by hand.