Natural Directions
Organic Whole Wheat Fusilli Pasta
What it is
This is a type of pasta made from whole wheat flour. Whole wheat flour includes the bran and germ of the wheat kernel, which gives the pasta a slightly heartier texture and a nuttier flavor compared to pasta made from refined white flour. The fusilli shape, characterized by its spiral or corkscrew form, is designed to hold sauces well. It is an organic product, meaning it was produced without synthetic pesticides or fertilizers.
How people cook with it
Fusilli is a versatile pasta shape that works well with a variety of sauces and ingredients.
- Tossed with pesto
- Mixed into pasta salads
- Served with hearty meat sauces
- Combined with fresh vegetables
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 well, reserving some of the cooking water. You can then toss it directly with your prepared 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
Compared to regular white flour fusilli, this whole wheat version has a darker color and a more robust, slightly earthy taste. Its texture is often perceived as chewier. The presence of the entire wheat grain contributes to these differences in flavor and mouthfeel.
Who it is for
Home cooks looking for a pasta option with a different flavor profile and texture often choose whole wheat varieties.
How to keep the rest
After opening the package, store any unused fusilli in an airtight container or resealable bag in a cool, dry place. This will help maintain its freshness and prevent it from absorbing moisture or odors from the pantry.