Rummo
Rummo Fusilli No. 48 Pasta
What it is
This is a type of dried pasta shaped into short, corkscrew-like spirals. The grooves and twists of fusilli are designed to hold sauces well. It is made from durum wheat semolina, a common base for many dried pastas. This particular pasta is produced by Rummo, an Italian brand known for its pasta-making traditions. The number 48 indicates its specific cut and size within their product line.
How people cook with it
Fusilli is a versatile pasta shape that works well with a variety of sauces and ingredients. Its unique form makes it a favorite for many pasta dishes.
- Tossed with pesto
- Mixed into pasta salads
- Served with chunky vegetable sauces
- Baked in casseroles
To cook, bring a large pot of generously salted water to a rolling boil. Add the fusilli and stir occasionally to prevent sticking. Cook according to package directions until al dente, meaning it is tender but still has a slight bite. Drain the pasta, reserving some of the cooking water. Toss the drained fusilli with your chosen sauce, adding a little of the reserved pasta water if needed to create a smooth consistency and help the sauce cling to the spirals. Serve immediately.
How it differs from similar foods
Compared to smoother pasta shapes like spaghetti, fusilli's twists and hollow center are excellent at trapping and distributing sauces. This makes it particularly good for thicker, chunkier sauces or when you want every bite to be coated in flavor. Its shape also holds up well in baked dishes.
Who it is for
Home cooks and families preparing everyday meals will appreciate this pasta.
How to keep the rest
Store any leftover uncooked fusilli in a cool, dry place, such as a pantry. Keep it in its original packaging or an airtight container to protect it from moisture and pests. Properly stored, it will maintain its quality for a long time.