Grocery
Classic Fusilli Pasta
What it is
Classic Fusilli is a type of dry pasta characterized by its corkscrew or spiral shape. This shape is created by extruding durum wheat semolina dough through a die. The ridges and twists of fusilli are designed to hold sauces well, making it a versatile choice for many dishes. It is a staple in many pantries, offering a satisfying texture and a familiar taste.
How people cook with it
Fusilli is a popular pasta shape that works well in a variety of hot and cold preparations.
- Tossed with pesto
- Mixed into pasta salads
- Served with hearty meat sauces
- Baked in casseroles
To cook classic fusilli, bring a large pot of 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 thoroughly, reserving some of the cooking water. You can then toss it with your favorite sauce, add it to a salad, or use it in baked dishes. The pasta's shape helps it absorb flavors effectively.
How it differs from similar foods
Compared to smoother pasta shapes like spaghetti or penne, fusilli's spiral form creates more surface area and nooks. This allows it to capture and hold onto lighter sauces, pesto, or small ingredients like peas and diced vegetables more effectively, ensuring a more flavorful bite in every serving.
Who it is for
Home cooks and professional chefs alike choose fusilli for its ability to pair with a wide range of ingredients.
How to keep the rest
Store uncooked fusilli in a cool, dry place in its original packaging or an airtight container. Once cooked, refrigerate any leftovers within two hours. It is best to consume cooked pasta within 3-4 days.