Fusilli

Any Italian will tell you that it is the sauce that makes the pasta. Maybe, it was in keeping with this belief that fusilli was invented. Hailing from the Southern reaches of Italy, fusilli does not mess around. Made by rolling fresh spaghetti around a thin rod and letting it dry, the spiral shape and twisted surfaces can grab hold of a chunky tomato sauce or lay into a hearty Bolognese with equal ease. If an Italian offers you a plate of fusilli, take it. They’ve just made you an offer you can’t refuse.

 

 

Cooking Time – 11 min

Weight – 250 – 400 gms

Pasta Serving – 2-3 Portions