F.lli De Cecco di Filippo Fara San Martino SpA
De Cecco Spinach Fusilli
What it is
This is a type of dried pasta made from durum wheat semolina and spinach. The pasta is shaped into short, twisted spirals, which are known as fusilli. The addition of spinach gives the pasta a distinct green hue and a subtle earthy flavor. It is produced by F.lli De Cecco di Filippo Fara San Martino SpA, a well-regarded pasta maker.
How people cook with it
Fusilli is a versatile pasta shape that works well with a variety of sauces and preparations.
- With pesto sauce
- In pasta salads
- With creamy sauces
- Baked into casseroles
To cook, bring a large pot of salted water to a rolling boil. Add the spinach fusilli and stir occasionally to prevent sticking. Cook according to package directions until al dente, which means the pasta is tender but still has a slight bite. Drain the pasta well, reserving some of the cooking water. The spiral shape helps to hold onto sauces, making every bite flavorful.
How it differs from similar foods
Compared to plain fusilli, this version has the added benefit of spinach, which contributes color and a mild vegetal note. The texture and cooking time are generally similar to standard durum wheat fusilli, but the visual appeal and flavor profile are enhanced by the inclusion of spinach.
Who it is for
Home cooks who enjoy adding a touch of color and subtle flavor to their pasta dishes will appreciate this product.
How to keep the rest
Store any unused portion of the dried pasta in a cool, dry place in an airtight container. This will help to maintain its freshness and prevent it from absorbing moisture or odors from the pantry. Proper storage ensures the pasta remains in good condition for future use.