Grocery
Fusillini Pasta
What it is
Fusillini is a type of short pasta characterized by its spiral or corkscrew shape. The twists and turns of the pasta are designed to hold sauces well, making it a versatile choice for many dishes. This particular fusillini is made from durum wheat semolina, a common ingredient for dried pasta that provides a firm texture when cooked al dente. Its shape makes it visually appealing in various pasta preparations.
How people cook with it
This pasta shape is excellent for capturing and distributing sauces. It works well in both hot and cold preparations.
- With chunky vegetable sauces
- In pasta salads
- With creamy cheese sauces
- In baked pasta dishes
To cook fusillini, bring a large pot of generously salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions until it reaches the desired al dente texture, 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, or rinse with cold water if using in a cold salad. The reserved pasta water can be added to thin sauces if needed.
How it differs from similar foods
Compared to smoother pasta shapes like penne or rigatoni, fusillini's tighter spirals offer more surface area for sauces to cling to. This allows for a more even distribution of flavor in every bite. Its shape also provides a slightly chewier texture than flatter pasta varieties.
Who it is for
Home cooks looking for a pasta shape that pairs well with a variety of sauces and ingredients will find this useful.
How to keep the rest
After opening the package, store any unused fusillini in an airtight container or resealable bag. Keep it in a cool, dry pantry away from direct sunlight and moisture. Proper storage will maintain its freshness and prevent it from becoming stale or absorbing odors.