Fusilli pasta is a popular Italian pasta shape which has been widely exported to much of the world. It is among the most common of the more unusually shaped pastas, since fusilli is highly versatile in the kitchen. It can be eaten plain as a pasta dish, but it can also be baked into...
Sometimes also sold by pasta manufacturers labled as fusilli, actually the screw-shape pasta we're eating is actually called rotini. The key to distinguishing the two is to remember that fusilli is made of strands of pasta twisted into little corkscrew-like shapes, while rotini is a flat past...
Tagliolini is a type of ribbon pasta, long like spaghetti, roughly 2-3 mm wide, similar to tagliatelle, but thin like capellini. It is a traditional recipe in the Molise and Piedmont regions of Italy. In Piedmont it is called tajarin and made of egg dough. The dough also contains semoli...
Rotini. The word "fusilli"is sometimes incorrectly used to describe another twisted pasta called rotini. The key to distinguishing the two is to remember that fusilli is made of strands of pasta twisted into little spring-like shapes, while rotini is typically extruded into a twisted shape. ...
During lockdown I posted a few at-home cooking videos on The Patricia'sInstagramaccount - this was one of them and it's still up there on the highlights for a slightly more detailed walk-through. You'll need some pasta (a small shape like fusilli, macaroni or orec...
Cavatappi is a type of macaroni, or thick, hollow pasta that is made without using eggs. This food is normally in the shape of a spiral. It sometimes has grooves or ridges, known as rigati, on the outer surface. It may be yellow in color, like most pastas, or have a food coloring...
Just remember: If you’re doing it like the Ligurians, this pestonevergoes over chicken. Instead, it’s mixed with pasta—most traditionally, Genoa’smandilli de sæa, trofie,trenette,although at home, easier-to-findpenneorfusilliwill also do the trick. (You want to use a small, ridg...
The unique shape of cascatelli makes the pasta extremely well suited to thick, ragu-like sauces as a great deal of sauce adheres to it. What's more, the presence of right angles means the pasta retains its bite no matter the angle at which it enters the consumer's mouth. Since launch...
Fusilli pasta with spinach and ricottais very tasty and fusilli are the ideal pasta shape to ‘absorb’ the spinach. Saltimboccaare very quick to prepare, as the thin slices of veal are cooked in just minutes. We had them assecondo piattoafter theprimo piattoof fusilli with ricotta and spina...
As you stand in the narrow aisle facing a shelf of various types of pasta, you make a decision and reach for the fusilli in the blue packaging. But what is behind thisdecision-makingprocess? In recent decades, researchers have started to look more closely at what we pay attention to when...