Ingredient

fusilli

4 recipes

Fusilli are among the most sought after and appreciated short pasta shapes, above all because they are particularly suitable for preparing first courses characterized by the combination with particularly tasty and substantial sauces, in particular, based on tomato sauce. The preparation of fusilli, generally those of an artisanal nature, takes place starting from the rolling of the spaghetti with special wires, which thus allow the traditional helix shape of this pasta to be created. In some regions, fusilli are also prepared fresh, and in this case, they resemble riccioli more.

Use in cooking

Fusilli are generally used to prepare hot or cold first courses, being very coveted - the same ones - also in the preparation of cold pasta salads.

Preservation

It is not difficult to store fusilli: if it is fresh pasta, it should be placed in the refrigerator for a couple of days, while, if it is durum wheat pasta, it should be stored - in the well-sealed package - in a cool, dry place it is dark.

Curiosity

The origins of fusilli must be found in the Campania region and, more precisely, this pasta format was invented in the town of Gragnano, where they are also produced by hand.