Photo by Dirk Bindmann on Wikimedia Commons (CC BY-SA 4.0)

corkscrew or other small shaped pasta

GrainsYear-round. As a dried, shelf-stable product, corkscrew pasta is available throughout the year with no seasonal variation, though fresh versions may have limited seasonal availability from specialty producers.

Corkscrew pasta made from durum wheat is a good source of carbohydrates and plant-based protein, providing sustained energy. It contains B vitamins, particularly niacin and thiamine, and supplies dietary fiber when made from whole grain varieties.

About

Corkscrew pasta, known as fusilli in Italian, is a short pasta shape formed by twisting strands of durum wheat dough around a rod or cone, creating a helical or spiral structure. The name derives from the Italian word "fuso," meaning spindle. This pasta belongs to the broader family of short, twisted pastas that originated in Southern Italy, particularly in the Campania region. Fusilli typically measures 1–2 inches in length and can range from thin, delicate spirals to thicker, more robust versions. Variations include fusilli col buco (with a hole through the center) and fusilli bucati, which are hollow throughout. The spiral structure creates numerous ridges and crevices that trap sauces and ingredients effectively, making it ideal for both light and hearty preparations.

The twisted form is sometimes confused with rotini, a American-Italian hybrid pasta that resembles short, tightly coiled springs but is typically produced through industrial extrusion rather than the traditional hand-twisting method associated with authentic fusilli.

Culinary Uses

Corkscrew pasta is versatile and widely used across Italian and international cuisines. Its spiral structure makes it particularly effective at capturing and holding sauces, from light oils and vinaigrettes to thick ragùs and cream-based preparations. It is commonly served with vegetable-forward dishes, tomato-based sauces, pesto, and seafood preparations. The pasta is also popular in pasta salads, where its shape provides visual interest and holds dressing well. In American kitchens, it frequently appears in baked pasta dishes and casseroles. The short, uniform shape cooks evenly and is accessible to younger diners, making it a household staple. When preparing corkscrew pasta, cooking al dente preserves its structural integrity and textural contrast with sauces.

Forms & Preparations

Dried fusilli — Standard commercial form, dried durum wheat pasta with a shelf life of 1–2 years; most common and widely available.
Whole grain fusilli — Made with whole durum or other whole grains; higher in fiber and nutrients, with a slightly nuttier flavor and softer texture.
Fresh fusilli — Egg-based pasta made fresh, with a tender, delicate texture; requires brief cooking and is typically found in refrigerated sections of specialty markets.
Flavored fusilli — Infused with vegetable purées (spinach, beet, squid ink) or herbs during production; adds color and subtle flavor variation.
Whole wheat fusilli — Made from whole wheat flour, offering a denser texture and earthier flavor than standard durum versions; higher in fiber.