Fusilli

Fusilli is a type of pasta that is characterized by its corkscrew or helical shape. It is a versatile pasta that is used year-round and does not have a specific seasonality. Fusilli is commonly used in Italian cuisine, particularly in pasta salads, casseroles, and with hearty sauces that cling to its spirals. It is also popular in Mediterranean dishes and is often paired with robust flavors like tomato sauce, pesto, or cheese-based sauces.

Fusilli Synonyms

Twist pasta
Spirali
Rotini

Fusilli Substitutes

Rotini

Different Forms/Types of Fusilli

Dried

Fusilli pasta in its most common form, dried and uncooked, typically made from durum wheat semolina. It's perfect for holding onto sauces with its corkscrew shape.

Fresh

Less common than dried, fresh Fusilli can sometimes be found in specialty stores or made at home, offering a softer texture and quicker cooking time.

Gluten-Free

Fusilli made from alternative grains such as rice, corn, or quinoa for those with gluten sensitivities or preferences.

Whole Wheat

A healthier variant of Fusilli made from whole grain durum wheat, offering more fiber and nutrients.

How to Choose Fusilli

When selecting dried Fusilli, look for pasta that has a rough texture as it will better absorb sauces. The pasta should be uniform in color with no signs of discoloration. For gluten-free options, ensure the pasta is certified gluten-free if you have celiac disease or a severe gluten intolerance. When available, opt for brands that use traditional bronze dies for extrusion, as this gives the pasta a rougher surface and helps sauce cling to it.

Cooking/Prep Tips for Fusilli

Fusilli, with its corkscrew shape, is adept at holding onto sauces and dressings, making it a versatile pasta for a variety of dishes. To cook fusilli perfectly, bring a large pot of salted water to a rolling boil. Add the fusilli and stir occasionally to prevent sticking. Cook according to the package instructions until al dente, which typically takes 10-12 minutes. Be careful not to overcook, as the pasta will continue to soften once removed from the water. Drain the fusilli and rinse with cold water if it’s being used for a cold salad to stop the cooking process immediately. For hot dishes, you can toss the pasta with sauce right away, allowing it to absorb the flavors more deeply.

Shelf Life of Fusilli

Dried Fusilli should be stored in a cool, dry place in an airtight container to protect it from moisture and pests. It can last for up to two years when stored properly. Fresh Fusilli should be used within a couple of days and kept in the refrigerator. If you've made a large batch of fresh Fusilli, consider freezing it for longer storage. Cooked Fusilli should be refrigerated in a tightly sealed container and consumed within three to five days.

Recommended Brands for Fusilli

dried fusilli: De Cecco or Barilla

gluten-free fusilli: Barilla Gluten Free or Tinkyada

whole wheat fusilli: Whole Foods 365 or DeLallo

Cooking Techniques for Fusilli

Baking: Fusilli can also be incorporated into baked pasta dishes. After boiling, mix it with your choice of ingredients and sauce, then bake until bubbly and golden on top. This method is great for creating textures ranging from creamy to crispy.

Boiling: The most straightforward method for cooking fusilli is boiling. Use plenty of water to give the pasta room to move and prevent clumping. A good rule of thumb is to use about 4 quarts of water for every pound of pasta.

Pasta Salad: For a cold pasta salad, cook fusilli until al dente, then rinse under cold water to halt the cooking process. Toss with a dressing, vegetables, and proteins as desired. The grooves in fusilli make it ideal for gripping onto chunky dressings and mix-ins.