Rummo
Rummo Fusillotti No. 155 Pasta
What it is
Fusillotti No. 155 is a type of short pasta characterized by its spiral shape. This shape is created by extruding the dough through a bronze die, which gives the pasta a rougher texture. This texture is designed to hold sauces exceptionally well. The pasta is made from durum wheat semolina, a common and traditional ingredient for dried pasta, ensuring a firm bite when cooked al dente. It is a staple in many Italian kitchens.
How people cook with it
This pasta shape is versatile and pairs well with a variety of sauces, from light and fresh to rich and hearty. Its unique form makes it a fun addition to any meal.
- With creamy sauces
- In pasta salads
- With chunky vegetable sauces
- In baked pasta dishes
To cook Fusillotti No. 155, 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, meaning it is tender but still has a slight bite. Drain the pasta, reserving some of the cooking water. Toss the drained pasta immediately with your chosen sauce, adding a little of the reserved pasta water if needed to help the sauce coat the spirals evenly.
How it differs from similar foods
Unlike smoother pasta shapes, the deep grooves and spirals of fusillotti are specifically engineered to capture and cling to sauces. This makes it particularly effective with sauces that have small pieces, like pesto or finely diced vegetables, ensuring every bite is flavorful.
Who it is for
Home cooks looking for a pasta that complements a wide range of sauces will appreciate this shape.
How to keep the rest
Store any unused portion of this dried pasta in a cool, dry place, such as a pantry or cupboard. Keep it in its original packaging or an airtight container to protect it from moisture and pests. This will help maintain its quality and prevent it from becoming stale.