Long Fusilli

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Long fusilli are long, thick, corkscrew shaped pasta. The word fusilli presumably comes from fuso “spindle”, 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. This allows for a rough texture that holds sauce beautifully.

Although we don't know who invented them and how that happened, we can say that these long curly pasta noodles originated in Campania.

Long fusilli pasta, which some call giant fusilli or fusilli giganti, are delicious with rich warm sauces but also with simpler salad-style dressings.

Here are a few recipes ideas:

1. Fusilli lunghi with an aubergine tomato sauce

2. Fusilli lunghi alla crudaiola

3. Fusilli lunghi with ragù bianco

You can also use this long thick fusilli pasta to make carbonara, arrabbiata, and bolognese.

Long fusilli, like all Taste with Gusto Pasta, is made following the slow-drying process. This is an artisan method that allows pasta to dry for several hours and at low temperatures. It allows the pasta to retain the colour, scent, and taste of the wheat. The result is a pasta that tastes good on its own and has a beautiful rough and aldente texture after cooking.

ADD THIS FUN & UNIQUE PASTA SHAPE TO YOUR PANTRY.

If you like long fusilli pasta, you will very likely like black squid spaghetti and bucatini.