Rummo
Rummo Fusilli No. 48 Pasta
What it is
This is a type of dried pasta shaped into short, corkscrew-like spirals. The specific cut, Fusilli No. 48, is designed to hold sauces well. It is made from durum wheat semolina, a common ingredient for pasta that provides a firm texture when cooked. The pasta is dried to ensure a long shelf life and is a pantry staple for many households.
How people cook with it
Fusilli is a versatile pasta shape that works well in a variety of dishes. Its twists and turns are excellent for capturing both light and heavy sauces.
- In pasta salads
- With chunky vegetable sauces
- Tossed with pesto
- 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, which means it should be tender but still have a slight bite. Drain the pasta, reserving some of the cooking water. Toss immediately with your chosen sauce, adding a little of the reserved water if needed to achieve the desired consistency. Serve hot.
How it differs from similar foods
Compared to smoother pasta shapes like spaghetti, fusilli's spiral design creates more surface area and nooks. This allows it to cling to sauces more effectively, ensuring every bite is flavorful. It also offers a different mouthfeel and visual appeal in dishes.
Who it is for
Home cooks looking for a dependable and adaptable pasta shape for everyday meals.
How to keep the rest
Store any remaining uncooked pasta in a cool, dry place in its original packaging or an airtight container. This will help maintain its freshness and prevent it from absorbing moisture or odors from the pantry.