Fusilli
Fusilli are short, corkscrew-shaped pasta that catch and hold sauce in every spiral. The shape does real work.
What It Is
Fusilli are made from durum wheat semolina, the same hard wheat behind most dried pasta. The tight coil is not just visual. It grips chunky sauces, vinaigrettes, and small bits of vegetable or meat in a way that a flat noodle simply cannot.
Dried fusilli keep almost indefinitely in a cool, dry spot. They have been a staple of southern Italian cooking for generations, and home cooks across the country have adopted them for good reason.
What To Do
Boil fusilli in well-salted water for 8 to 10 minutes, tasting at 8. They should be tender but still have a little bite. Drain and toss immediately with your sauce so the spirals soak it up while hot. They shine with chunky tomato sauce, pesto, or a simple olive oil and garlic finish.
Fusilli also make an excellent cold pasta salad. Cook, drain, and rinse under cold water, then toss with whatever you have: chopped vegetables, olives, canned tuna, Italian dressing. The shape holds up well overnight in the fridge, so they are good for making ahead.
