Combino
Combino Fusilli Pasta
What it is
Fusilli is a type of pasta characterized by its corkscrew or helical shape. This shape is achieved by extruding durum wheat semolina dough through a die. The twists and turns of fusilli are designed to hold sauces exceptionally well, making it a popular choice for a wide variety of pasta dishes. It is a dry pasta, meaning it is dehydrated for a long shelf life.
How people cook with it
Fusilli is a versatile pasta shape that works well in many different preparations.
- With chunky vegetable sauces
- In pasta salads
- With creamy cheese sauces
- In baked pasta dishes
To cook 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. Toss the drained fusilli immediately with your chosen sauce, adding a splash of the reserved pasta water if needed to help the sauce coat the pasta evenly.
How it differs from similar foods
Compared to smoother pasta shapes like spaghetti, fusilli's spiral form provides more surface area and nooks for sauces to cling to. This makes it particularly effective with thicker or chunkier sauces that can get trapped within the twists, delivering more flavor in every bite.
Who it is for
Home cooks and professional chefs alike choose fusilli for its ability to enhance sauce adhesion.
How to keep the rest
Store any unused dry fusilli in a cool, dry place in an airtight container or its original packaging. This will protect it from moisture and pests, ensuring its quality for future use. Properly stored, it can last for a very long time.