Grocery
Fusilli Pasta
What it is
Fusilli is a type of pasta characterized by its corkscrew or helical shape. This shape is achieved through a process of extrusion, where dough is forced through a die. The twists and turns of fusilli are excellent for holding onto sauces, making it a versatile choice for many dishes. It is typically made from durum wheat semolina, which gives it a firm texture when cooked al dente.
How people cook with it
This pasta shape is a favorite for its ability to capture and cling to various sauces, from light vinaigrettes to hearty meat or vegetable ragus.
- Pasta salads
- Baked pasta dishes
- Sauced pasta meals
- Soups
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 it reaches your desired level of tenderness, usually al dente. Drain the pasta well, reserving some of the cooking water. Toss immediately with your chosen sauce, or rinse with cold water if using in a cold salad. The pasta's shape helps it absorb flavors beautifully.
How it differs from similar foods
Compared to flat pastas like fettuccine or spaghetti, fusilli's spiral shape creates more surface area and nooks for sauce to adhere to. This makes it particularly good for chunkier sauces or when you want every bite to be infused with flavor.
Who it is for
Home cooks and professional chefs alike choose fusilli for its pleasing texture and sauce-holding capabilities.
How to keep the rest
Store uncooked fusilli in a cool, dry place in its original packaging or an airtight container. Once cooked, refrigerate any leftovers promptly. It can be stored in the refrigerator for up to 3-4 days.