Grocery
Fusilli Pasta
What it is
Fusilli is a type of pasta characterized by its corkscrew or helical shape. This distinctive form is created by extruding durum wheat semolina dough through a die. The twists and turns of fusilli are excellent for holding sauces, making it a versatile choice for many pasta dishes. It cooks evenly and retains its shape well when prepared properly. The texture of fusilli is generally firm and satisfying.
How people cook with it
This pasta shape is a favorite for its ability to capture and cling to various sauces. It works well in both hot and cold preparations.
- Tossed with pesto
- Mixed into pasta salads
- Served with chunky meat sauces
- Baked in casseroles
To cook fusilli, bring a large pot of generously salted water to a rolling boil. Add the pasta and stir immediately to prevent sticking. Cook according to package directions, usually around 8-11 minutes, until al dente, meaning it has a slight bite. Drain the pasta well, reserving some of the cooking water. Toss the drained fusilli with your chosen sauce, adding a splash of the reserved pasta water if needed to achieve a smooth consistency. Serve hot.
How it differs from similar foods
Unlike smoother pasta shapes like spaghetti or penne, the spirals of fusilli create nooks and crannies. This design allows it to trap more sauce, delivering a richer flavor in every bite. Its shape also provides a more interesting mouthfeel compared to flat or tubular pastas.
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 uncooked fusilli in a cool, dry place in its original packaging or an airtight container. Once cooked, it is best consumed immediately. Leftovers can be refrigerated for up to 2 days, though the texture may change slightly upon reheating.