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 the dough is pushed through a die with specific openings. The twists and turns of fusilli are not just for appearance; they are designed to hold sauces exceptionally well, making it a versatile pasta shape for many different 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 a favorite for its ability to capture and cling to various sauces, making every bite flavorful. It works wonderfully in both hot and cold preparations.
- With creamy sauces
- 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, usually around 8-12 minutes, until al dente, meaning it is tender yet still has a slight bite. Drain the pasta, reserving a little of the cooking water. Toss immediately with your chosen sauce, adding a splash of the reserved water if needed to help the sauce emulsify and coat the pasta evenly. Serve hot.
How it differs from similar foods
Unlike smoother pasta shapes such as spaghetti or penne, the spiral grooves of fusilli create more surface area. This allows it to trap and hold thicker, chunkier sauces more effectively, ensuring a more integrated flavor profile in each serving.
Who it is for
Home cooks and professional chefs alike choose fusilli for its sauce-holding capabilities and appealing texture.
How to keep the rest
Store any unused, uncooked fusilli in a cool, dry place in an airtight container or its original packaging. This will help maintain its freshness and prevent it from absorbing moisture or odors from the pantry. Properly stored, it can last for a long time.