Grocery
Gluten free pasta made from corn and rice, fusilli
What it is
The fusilli shape, characterized by its spiral or corkscrew form, is created by extruding the dough through a die. This pasta offers a different texture and flavor profile compared to traditional wheat-based varieties, making it a versatile option for various dishes.
How people cook with it
This pasta is a good base for many meals. It can be dressed with sauces or added to baked dishes.
- Tossed with pesto
- Baked in casseroles
- Served with marinara sauce
- Added to pasta salads
Add the pasta and stir occasionally to prevent sticking. Cook according to package directions, typically for a shorter time than wheat pasta, until it reaches your desired tenderness. Drain the pasta well and rinse briefly with cool water if using in a cold salad. It is ready to be combined with your favorite sauces, vegetables, or proteins.
How it differs from similar foods
The combination of corn and rice flours results in a slightly softer bite and a different mouthfeel. It may also absorb sauces differently, so it's important to monitor cooking closely.
How to keep the rest
Store any unused portion of this pasta in an airtight container in a cool, dry place. Ensure it is sealed properly to maintain freshness and prevent moisture absorption. This will help keep the pasta from becoming stale or developing off-flavors before its next use.