corkscrew pasta
Good source of carbohydrates and dietary fiber, particularly when made from whole wheat varieties. Provides B vitamins and minerals such as manganese and phosphorus when enriched.
About
Corkscrew pasta, known as fusilli in Italian, is a helical-shaped dried pasta made from durum wheat semolina and water. The name derives from the Italian word "fuso" (spindle), and the distinctive twisted form was developed to increase surface area for sauce adhesion. Fusilli is produced by extruding pasta dough through specialized dies that create the characteristic spiral, then drying to approximately 12% moisture content. The pasta ranges from 10 to 12 centimeters in length and may be dyed green with spinach (fusilli verdi) or red with tomato (fusilli rossi), though plain golden varieties are most common.
Culinary Uses
Corkscrew pasta is versatile in both hot and cold preparations, with its spiral grooves effectively trapping chunky sauces, oils, and dressings. It is widely used in Italian cuisine for baked pasta dishes (pasta al forno), creamy sauces, and vegetable-based preparations. The shape's structure makes it ideal for pasta salads, where it holds vinaigrettes and mixed ingredients evenly throughout. Common dishes include fusilli al pesto, fusilli con le verdure, and baked fusilli preparations. The pasta's shape also suits robust, textured sauces and legume-based dishes, making it a standard choice in both Mediterranean and contemporary cooking.