Grocery
Fusilli Pasta
What it is
Fusilli is a type of pasta characterized by its corkscrew or helical shape. This distinctive form is achieved through an extrusion process, where dough is pushed through a die with specific openings. The twists and turns of fusilli are not just for show; they are designed to hold sauces exceptionally well, making it a versatile choice for many dishes. It is typically made from durum wheat semolina and water, a common base for dried pasta.
How people cook with it
This pasta shape is excellent for capturing and clinging to a wide variety of sauces, from light vinaigrettes to hearty meat ragus.
- Tossed with pesto
- Mixed into pasta salads
- Served with creamy sauces
- Baked in casseroles
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, meaning it is tender but still has a slight bite. Drain the pasta, reserving some of the cooking water. The starch in the reserved water can help emulsify and thicken sauces, allowing them to coat the fusilli more effectively. Combine with your chosen sauce immediately after draining.
How it differs from similar foods
Compared to smoother pasta shapes like spaghetti or penne, fusilli's spirals provide more surface area and nooks for sauces to adhere to. This makes it particularly good at holding chunkier ingredients and thicker sauces, ensuring every bite is flavorful.
Who it is for
Home cooks and professional chefs alike choose fusilli for its ability to integrate well with many different flavor profiles.
How to keep the rest
Once opened, store any remaining fusilli in an airtight container in a cool, dry pantry. Ensure it is sealed to prevent moisture absorption and pest infestation. Properly stored, dried pasta can maintain its quality for an extended period.