Fusilli

Origin

Fusilli traditionally meant pasta spun around a rod into corkscrews, with roots in southern Italy. Modern extruded fusilli keep the spiral geometry that traps pesto, vinaigrettes, and chunky vegetable sauces.

How to make them

1. 01

   Cook in salted boiling water until al dente; spirals can hide firm centers—taste a piece.

2. 02

   Toss thoroughly so sauce reaches the inner twists.

3. 03

   Cool under cold water for pasta salads, then dress while slightly damp.

4. 04

   Pair with pesto, tomato, or creamy sauces that cling to the coils.

Storage

Dried fusilli stores up to 2 years cool and dry. Cooked fusilli keeps 3–4 days refrigerated and holds shape well in make-ahead salads.

Popular dishes

• Fusilli al Pesto

  Basil pesto nestled into every spiral.

• Fusilli Pasta Salad

  Cold picnic classic with vegetables, cheese, and vinaigrette.

• Fusilli with Ragù

  Meat sauce catching in the corkscrew grooves.

• Fusilli alla Vodka

  Pink tomato-cream sauce coating twisted pasta.

• Fusilli with Roasted Vegetables

  Olive oil, garlic, and oven-caramelized vegetables.