Grocery
Fusilli Pasta
What it is
Fusilli is a type of pasta characterized by its corkscrew or helical shape. This distinctive form allows it to hold sauces exceptionally well, making it a popular choice for a variety of dishes. It is typically made from durum wheat semolina and water, though variations may include other grains or ingredients. The texture of fusilli is generally firm when cooked al dente, providing a satisfying bite.
How people cook with it
This pasta shape is versatile and works with many different types of sauces and preparations.
- With pesto
- In pasta salads
- With chunky vegetable sauces
- In baked pasta dishes
To cook 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 it reaches the desired tenderness, usually al dente. Drain the pasta, reserving a small amount of the cooking water. Toss the drained fusilli immediately with your chosen sauce, adding a little reserved pasta water if needed to create a smooth consistency. Serve hot.
How it differs from similar foods
Compared to smoother pasta shapes like spaghetti, fusilli's twists and turns create more surface area and nooks. This design traps and holds onto sauces, especially those with small bits of ingredients, more effectively than flat or tubular pastas.
Who it is for
Home cooks and professional chefs alike use fusilli for its ability to pair well with a wide range of flavors and textures.
How to keep the rest
Store any unused, uncooked fusilli in a cool, dry place in an airtight container. Properly stored, it will maintain its quality for an extended period. Once cooked, refrigerate any leftovers promptly in a sealed container.