Grocery
Fusilli Pasta
What it is
Fusilli is a type of pasta characterized by its corkscrew or spiral shape. This shape allows it to hold sauces exceptionally well, making it a popular choice for many dishes. It is typically made from durum wheat semolina and water, though variations can include egg or other flours. The distinctive twists and turns are not just for aesthetics; they create nooks and crannies that capture and cling to various sauces, from creamy to chunky.
How people cook with it
This pasta is incredibly versatile and can be used in a wide range of culinary applications.
- In pasta salads
- With pesto sauce
- In baked pasta dishes
- With hearty meat sauces
To prepare fusilli, bring a large pot of generously salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions until al dente, which means it should be tender but still have a slight bite. Drain the pasta well, reserving some of the cooking water. Toss the drained fusilli immediately with your chosen sauce, adding a splash of the reserved pasta water if needed to help the sauce emulsify and coat the spirals evenly. It can then be served as is or used in further preparations.
How it differs from similar foods
Compared to flat pasta shapes like fettuccine or spaghetti, fusilli's helical form provides more surface area and creates pockets that trap sauce more effectively. This makes it ideal for lighter, oil-based sauces as well as thicker, chunkier ones, ensuring every bite is flavorful.
Who it is for
Home cooks and professional chefs alike appreciate fusilli for its ability to enhance the texture and sauce-holding capacity of their dishes.
How to keep the rest
Store uncooked fusilli in a cool, dry place in its original packaging or an airtight container. Once cooked, it is best consumed immediately, but leftovers can be refrigerated and reheated gently. Ensure it is completely cooled before storing in the refrigerator.