Gemelli

Gemelli, Italian for «twins», are a short dry pasta made from durum wheat semolina and water. The spiral looks like two thin tubes twisted around each other, yet each piece is a single strand. De Cecco sells them as no. 97, Garofalo as no. 65 and Delverde as no. 63, with cooking times from 8 to 12 minutes. ¹³⁴

The shape. De Cecco describes gemelli as a spiral that appears to be two thin tubes twisted together, a twist that gives a refined look while staying al dente. ¹ Garofalo compares its gemelli to two identical ropes plaited together and gives the size: 35 mm long and 1.05 mm thick, bronze-drawn with a rough surface. ³

What the law asks. In Italy, pasta sold as durum wheat semolina pasta may contain only semolina and water, dried to at most 12.5% moisture with at least 10.5% protein in the dry matter. ² Garofalo's gemelli are also a format of Pasta di Gragnano, the protected geographical indication of the Neapolitan pasta town. ³

Cooking times differ. De Cecco gives 12 minutes for its gemelli, or 10 for al dente. ¹ Garofalo and Delverde both give 8 minutes for theirs. ³⁴ The gap comes from wall thickness and drying, so the time on your own pack matters more than any general rule for the shape. ¹³

How brands make them. De Cecco says it kneads with cold water, keeping the dough below 15 °C, and dries its pasta slowly at low temperature. ¹ Delverde uses spring water, a rough die and slow low-temperature drying for an al dente texture; Garofalo draws its gemelli through bronze for a rough surface. ⁴³

Nutrition. Garofalo's gemelli give 351 kcal per 100 g dry, with 70 g of carbohydrate, 14 g of protein, 3 g of fibre and 1 g of fat. ³ Delverde gives 352 kcal, 14 g of protein and 3.3 g of fibre. ⁴ That is close to generic dry pasta at 371 kcal per 100 g. ⁹

Sauces and allergens. De Cecco says gemelli go with any sauce and work especially well with hearty sauces, baked dishes and lighter vegetable dishes; Delverde suggests meat and vegetable sauces. ¹⁴ Gemelli contain wheat, a cereal with gluten that must be highlighted on EU labels, and Garofalo and Delverde warn they may contain soy and mustard. ⁸³⁴

Gemelli or fusilli. Fusilli come from Campania and were once made by hand by twisting a spaghetto round a knitting needle; the name comes from «fuso», the spindle used in spinning. ⁵ De Cecco cooks its fusilli in 11 minutes, 9 al dente. ⁵ Gemelli, by contrast, look like two strands twisted together rather than one strand wound into a spring. ¹

Why it matters to you. Read the cooking time on your pack: gemelli range from 8 minutes for thin bronze-drawn brands to 12 for thicker ones. ³¹ Check the label for wheat and for may-contain warnings such as soy or mustard. ⁸³ Do not expect two pieces in one: each gemello is a single twisted strand. ¹