In the Glossary of Sauces & Shapes (here), Oretta Zanini De Vita and Maureen B. Fant describe fiorentini as a “short, squiggly factory-made pasta”. Based upon this brief description, one might not expect much from this noodle in the looks-department. Yet of all of the pastas featured in Sauces & Shapes, fiorentini rates, in my opinion, as one of the most handsome. It can also handle a broad range of sauces. Zanini De Vita and Fant pair the shape with a hearty ragù di carne. The Mozza Cookbook  by Nancy Silverton with Matt Molina and Carolynn Carreño contains a recipe for fiorentini with a sauce of guanciale, tomato, and spicy pickled peppers.
Dry fiorentini rarely appears on grocers’ shelves here in the US, so if you want to try it, take to the web. As I write, Buon Italia (here) sells the shape. Emiliomiti (here) sells a bronze die for the torchio that produces twisting ribbons that look like fiorentiti to my eye. Ask for die 267 from the Blue Catalog.