Rotini is a short, spiral-cut pasta made by extruding durum wheat semolina dough through a die shaped to create tight corkscrew twists. It differs from cellentani (also called cavatappi), which is a ridged, hollow tube rather than a solid spiral; the two are often confused because both look like corkscrews. Rotini's grooves catch and hold sauce well, making it a common choice for pasta salads, baked pasta dishes, and dishes with chunky or creamy sauces. It has a mild, slightly nutty flavor from the wheat and pairs with tomato sauces, pesto, cheese sauces, and roasted vegetables.