fusillo

Fusillo is a type of pasta, typically spelled fusilli in Italian. The singular form fusillo is sometimes used, with fusilli as the plural. The name likely derives from fuso, meaning spindle in Italian, referencing the spiral shape of the pasta.

Origins and distribution: Fusilli are traditionally associated with Southern Italy, particularly Campania and Sicily, but they are now produced and consumed worldwide.

Shape and manufacture: It is a short, corkscrew-shaped pasta formed by twisting a dough strand around a rod or extruding it into a spiral. Most dried fusillo has ridges on the surface (rigati) to help hold sauce; bronze-cut varieties have a rougher surface that improves sauce clinging.

Ingredients and varieties: The standard version is made from durum wheat semolina and water. Variants include whole-wheat versions and colorings from spinach or tomato for visual variety. Fusilli are commonly found in short forms, though longer variants exist in some markets.

Culinary uses: Fusilli pair well with chunky tomato sauces, vegetable sauces, pesto, and meat ragùs. The spiral shape and ridges help trap sauce and small chunks of ingredients, enhancing flavor in each bite. They are typically cooked until al dente, with a usual drying-time range of about 8 to 12 minutes for standard dried varieties.

In culture and commerce: Fusilli are widely manufactured and distributed globally, available from numerous brands in bronze-cut or standard extruded forms. The shape remains popular in home cooking and Italian cuisine worldwide.