A short pasta shape made by twisting two thin ropes of dough into a tight double helix; the name comes from the Italian word for twins. Its ridged, coiled surface gives sauce more to cling to than a smooth tube, so gemelli holds up well in chunky tomato sauces, pesto, and cream- or oil-based dressings, and keeps its shape in baked pasta dishes and cold pasta salads. It is made from durum wheat semolina and cooked to a firm, al dente bite. Its sturdy texture also suits dishes, such as grain and legume salads, that call for pasta that will not turn mushy when dressed ahead of time.