What is Fusilli?
Fusilli is a type of pasta variety that comes from the word “spun” - hence the corkscrew shape. It is traditionally made from semolina flour which is a well known Italian flour. Most enjoy it with a nice tomato sauce or in pasta salads.
It’s spirally composition helps it to absorb the sauces and hold them in while you enjoy your traditional Italian meal.
Here is a recipe from the southern region of Italy. In the following video you will see Anna make fusilli with ingredients from her garden. It’s always best to use mostly organically grown vegetables and produce.
The key to an incredible authentic Italian food experience is to put a lot of love and passion into the preparation of this dish!
For the pasta you will need:
- 1¼ cups semolina flour (semola rimacinata),
- 1 egg
- 1/3 cup of warm water to prepare the dough
- A ferro (metal rod)
The rod should be square and a little bit uneven to stop the fusilli sticking.
For the pasta sauce, you will need:
- About 2 cups fresh tomatoes (seeded) or this tomato sauce
- 1 3/4 cup tomato passata or pureed tomatoes
- Extra virgin olive oil
- 1 onion
- 3 large cloves garlic (sliced thinly)
- 1 teaspoon black pepper &
- salt to taste
- Red chili (fresh or dried)
- Handful of mint leaves (dried or fresh)
- 1 cup grated pecorino cheese
- Optional: four 8 in x 8 inch squares of pork skin
- String to tie up pork skin rolls
Note: Obviously if you are vegetarian, you can prepare this meal without the meat.
Apparently the pork skins add richness to the sauce and is a way of honoring the pig by using all of it.
How to make the pasta sauce:
- Chop up the onion and place in a heated pan with olive oil to sauté until softened.
- Add your tomatoes to the pan while turning up the heat a little.
- Add the tomato puree (tomato passata) and pepper and then let simmer for about five minutes.
- If you are going to use the pork skin, roll each square with a teaspoon of mint, 2 tablespoons grated pecorino cheese, 2 slices of garlic, a pinch of black pepper fresh red chili to give it a nice kick.
- After rolling them, you can tie them tightly with some string and place them in your simmering tomato sauce pot.
- If you’re not using pork, just add the mint, garlic and chili directly to the tomato sauce.
- Lower your heat to a simmer and leave the sauce for an hour.
Traditional Fusilli preparation:
- Place your semolina flour on a clean table in a heap and make a well in the middle.
- Add the raw egg to the middle of the well.
3. Add your warm water to the egg and mix well.
4. Keep adding flour and water as needed, while you knead for about 10 minutes.
5. Once well kneaded, keep part of your dough covered while you roll out half inch in diameter pasta strings and snip them off at 5 inch or less intervals.
6. If you’re using a ferro, place it at a slight angle on the pasta and pull it along the board to twist it - the trick is not to press too hard.
7. Boil a large pot of water with some salt in it and then add the fusilli for about five minutes.
8. Always taste them to check and see if they are cooked.
9. Once ready, place some fusilli in a bowl and add your pasta sauce on top.
10. Dress the sauce with more pecorino cheese and possibly freshly ground pepper.
11. If you used the pork rinds - you can remove from the sauce and separately.
We hope you enjoyed this old Italian recipe! You can pair with a lovely red wine from our store!