A pasta shape very similar to the “elbow” pasta, ideal as a side dish. Its wall thickness is much thinner, which shortens the cooking time by more than half compared to traditional shapes.

 
TIP: To shorten preparation time even further, pre-boil the water in a kettle and then pour it into a pot to continue boiling. To avoid the pasta becoming too soft, it is recommended to follow the indicated cooking time. For saucy dishes, consider finishing the last minute of cooking in a light sauce, allowing the pasta to thicken it. When reusing the pasta later, rinse it with cold water and toss it with a bit of oil.