Fusilli are a kind of pasta shape. There are two different versions: they can be like a sort of long and thick corkscrew-shaped spaghetti, or else they can be like three short tagliatelle helicoidally twined with each other. Fusilli are native to and typical of Campania, more exactly Gragnano. They where originally prepared by hand, by twining spaghetti around a special small rod, a technique still used by housewives in southern Italy.

This pasta, thanks to its shape, is perfect to catch all the seasoning. So, no matter what sauce you are using, your dish will be absolutely rich of savor.

Fun fact: most people around the world can’t cook our famous “pasta al dente”. Pasta should be cooked in a large pot of boiling salted water, at a rolling boil, following the cooking time reported on the package, and drained when still a little firm, not mushy. According to what nutritionists say, Pasta al dente is much more digestible.

Go to ingredients list or read the recipes with fusilli