Rummo
Rummo Fusilli No. 48 Pasta
What it is
This is a type of dried pasta shaped into short, corkscrew-like spirals. The shape is designed to hold sauces well, making it a versatile choice for many dishes. It is made from durum wheat semolina, a common ingredient for pasta that provides a firm texture when cooked.
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 a fun addition to many meals.
- Mixed with pesto
- Tossed with marinara
- Added to pasta salads
- Served with creamy sauces
To cook, bring a large pot of lightly salted water to a rolling boil. Add the fusilli and stir occasionally to prevent sticking. Cook according to package directions until al dente, which means the pasta is tender but still has a slight bite. Drain the pasta well, reserving some of the cooking water. Toss immediately with your chosen sauce or ingredients. The starchy pasta water can be added to help emulsify and thicken sauces.
How it differs from similar foods
Compared to smoother pasta shapes like spaghetti, fusilli's twists and turns create more surface area. This allows it to capture and hold thicker, chunkier sauces more effectively. It also provides a more interesting texture in the mouth.
Who it is for
Home cooks and professional chefs alike use fusilli for its adaptability and ability to complement many flavors.
How to keep the rest
After opening, store any remaining fusilli in an airtight container in a cool, dry place. This will help maintain its freshness and prevent it from absorbing moisture or odors from the pantry.