Fusilli come from Campagnia and belong to the short, straight cut family of pasta.
In the past, Fusilli were made by hand according to a method that was passed down from one generation to the next. You had to rapidly twist a strand of spaghetti around a knitting needle with a skilled hand.
This pasta is particularly good with meat and fish based sauces or with condiments made with ricotta. Also great with vegetable sauces, a favourite is tomato, peppers, aubergines, olives and capers.
Cooking time: 11 mins- al dente 9 mins.
