Fusillo Lab | Fusilli
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Fusilli is one of the most known types of pasta, native to southern Italy.

The word “fusilli” comes from “fuso”, used when preparing them by rolling a small rod over the thin strips of pasta to wind it around creating a corkscrew shape.

We decided to not make the original shaped fusilli, but the ones that symbolise our beloved logo, just because we don’t like doing easy things.

• 400 g durum wheat semolina
• 200 g warm water
• 1 pinch of salt


Mound the flour on a clean wooden surface. Hollow out the center, making a hole in the middle of the flour.

Add the salt and warm water in the center. Gently mix as soon as the dough will take consistency. Add the olive oil and keep manipulating vigorously. If the dough is too dry, add a little water; if too wet or sticky, add a little flour.



Wrap up the dough with plastic wrap and let it rest for half an hour.

Roll out the dough with a rolling pin and make strips that are 15 cm-long. Twist them with your hands and let them dry. Put them on a floured cloth to rest.

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Let them rest for about an hour, then cook them in salted water.

Add your favourite sauce and taste!


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