Fusilli
Fusilli are long, thick,
corkscrew shaped pasta. The word fusilli presumably comes from fuso, as traditionally it is "spun" by pressing and rolling a small rod over the thin strips of pasta to wind them around it in a corkscrew shape, much like a modern Turkish spindle.
In addition to plain and whole wheat varieties, as with any pasta, other colours can be made by mixing other ingredients into the dough, which also affects the flavour, for example, beetroot or tomato for red,
spinach for green, and cuttlefish ink for black.
Fusilli may be solid or hollow. Hollow fusilli are also called fusilli bucati.
Culinary Uses
1.Fussilli works best with simple sauces while complex shaped pastas are ideal for thicker sauces. Fresh, tomatoes make wonderful sauces for your favorite pasta dishes.
2.Fussilli salads are one of the easiest dishes to prepare. You can use pasta salads for lunches, dinners and even special occasions. Pasta salads are a great addition to any meal.
3.Garlic bread is the perfect complement to fussilli pasta.
4.Pairing fussilli with legumes, such as beans and lentils, or low-fat dairy products makes for protein-rich, but inexpensive and delicious meatless meals. Pasta cooked with lentils is an exciting variation.
The term fusilli is also used to describe a short, flattened, twisted pasta known as rotini in the United States.
