One of the most popular pasta shapes from Naples, fusilli are tightly coiled corkscrews. The spiral shape creates tons of nooks that are excellent at holding onto rich and creamy cheese sauces, but this classic can be served with any type of sauce. And because of their density, fusilli retain a pleasurable bite (i.e., won't get mushy) when baked or chilled for pasta salad. One of our favorite preparations is bubbling hot baked fusilli and tomato sauce with roasted eggplant and dollops of fresh ricotta.
About the Producer: In the town of Pianella in Italy's Abruzzo region, artisan pasta maker Gianluigi Peduzzi of Rustichella d'Abruzzo maintains a proud tradition started by his grandfather. He starts by choosing the best semolina from select durum wheat and mixing it with pure mountain spring water. The dough is then shaped using the same hand-carved bronze dies that Gianluigi’s grandfather used a century ago, giving the pasta just the right texture to capture all kinds of sauce. Lastly, slow drying in temperature controlled chambers for at least 56 hours imparts flavor and texture unlike any ordinary mass-produced pasta.