Barilla
Barilla Fusilli Pasta
What it is
This is a type of dry pasta made from durum wheat semolina. It is shaped into short, corkscrew-like spirals. The shape is designed to hold sauces well, making it a versatile choice for many pasta dishes. This pasta cooks to an al dente texture, which means it is tender but still firm to the bite. It is a pantry staple for many home cooks.
How people cook with it
Fusilli is a popular pasta shape that works well with a variety of sauces and ingredients. Its unique form makes it enjoyable in both hot and cold preparations.
- Tossed with pesto
- Mixed into pasta salads
- Served with hearty meat sauces
- Baked in casseroles
To cook, bring a large pot of salted water to a rolling boil. Add the fusilli and stir occasionally to prevent sticking. Cook according to package directions until al dente. Drain the pasta, reserving some of the cooking water. You can then toss it directly with your chosen sauce, adding a little pasta water if needed to help the sauce coat the spirals. It can also be cooled and used in cold pasta salads.
How it differs from similar foods
Compared to longer pasta shapes like spaghetti, fusilli's twists and turns are excellent at trapping chunky sauces and small ingredients. It also has a slightly chewier texture than flatter pasta shapes like fettuccine, providing a different mouthfeel.
Who it is for
Home cooks looking for a reliable and adaptable pasta for everyday meals and special occasions.
How to keep the rest
Store any unused dry fusilli in its original packaging or an airtight container in a cool, dry place. Ensure it is kept away from moisture and direct sunlight to maintain its freshness and prevent spoilage.