Grocery
Tri-Color Fusilli Pasta
What it is
This is a type of dried pasta shaped into corkscrews. It is made from durum wheat semolina and colored with natural ingredients like spinach for green, tomato for red, and sometimes squid ink for black, creating a visually appealing tri-color effect. The spiral shape is designed to hold sauces well, making it a versatile pasta choice for many dishes. It is a common pantry staple for home cooks.
How people cook with it
Tri-color fusilli is a fun and flavorful pasta that works well in a variety of preparations. Its unique shape and colors make it suitable for both simple weeknight meals and more elaborate dishes.
- Tossed with pesto
- Mixed into pasta salads
- Served with chunky sauces
- Baked in casseroles
To cook, bring a large pot of salted water to a rolling boil. Add the fusilli tricolore 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 well, reserving some of the cooking water. You can then toss it directly with your favorite sauce, add it to a salad, or use it in a baked dish. The natural colors can sometimes bleed slightly when overcooked or left in sauce for too long.
How it differs from similar foods
Unlike plain fusilli, this tri-color version offers visual interest due to its distinct colors derived from natural vegetable additions. The texture and cooking time are generally the same as standard fusilli, but the aesthetic appeal is enhanced, making it stand out in presentations.
Who it is for
Home cooks who enjoy adding visual appeal to their meals will appreciate this pasta.
How to keep the rest
Store any unused portion of the dried pasta in an airtight container or its original packaging in a cool, dry place. This will help maintain its freshness and prevent it from absorbing odors or moisture from the pantry environment.