Saturday Night Pasta Dried Trottolini Pasta - 375g

Twirly, Textural, Fun to Eat

In Italian, Trottoloni means “spinning tops”, a tightly wound, corkscrew-shaped pasta made to wrap itself around sauce and hold it there. It’s textured, satisfying, and brings a bit of fun to every forkful.

Made exclusively for Saturday Night Pasta from Australian-grown durum wheat semolina sourced from the "Golden Triangle" area of NSW, this pasta is bronze-extruded and gently air-dried at low temperature for 48 hours to preserve flavour, texture, and digestibility.

Produced in Adelaide by pasta specialists who’ve been making pasta since 1980 using traditional methods, Trottoloni is best served with Home Base Sauce or baked into something rich and saucy, where it holds its shape and its own.

Once open, keep me in an airtight container in the pantry.

Saturday Night Pasta started as a way to slow down at the end of the week, pour a glass of wine, cook a bowl of pasta, and take a breath. 

Created by food writer Elizabeth Hewson, it’s since become a beloved Australian brand built on comfort, connection, and cooking with care.

Her sauces are thoughtfully made using quality Australian ingredients, with no preservatives or shortcuts. 

They’re full of soul, flavour, and designed to turn a pantry staple into something special.

Now at Vic’s, because great pasta deserves great company.

Find out more here.

Bring a large saucepan of water to a lively boil and season as salty as the sea. Add pasta and cook until al dente, 10-12 minutes. 

Check out more serving suggestions and recipe ideas

375g feeds 3 - 4 people.

Contains Wheat, Gluten.

No added preservatives, colours or flavours.