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Fusilli

Pasta shape ✔ Checked: 10.2026 · sources: 3 Updated:

Also known as: spirali, corkscrew pasta

Short dry pasta twisted into a spiral, made from durum wheat semolina and water; the name comes from fuso, the spindle.

Fusilli are a short dry pasta twisted into a spiral, made from durum wheat semolina and water. They come from southern Italy; De Cecco places their origin in Campania and classes them among the very short, straight-cut pastas.

The name comes from fuso, the spindle used for spinning wool. According to De Cecco, fusilli were once made by hand by quickly twisting a strand of spaghetti around a knitting needle, a gesture reminiscent of spinners at work.

In Italian DPR 187/2001, dry pasta of durum wheat semolina is defined as dough of semolina and water that is shaped and dried. De Cecco says it dries its pasta slowly at a low temperature.

Producers give about 11 minutes of cooking: Barilla Fusilli 11 minutes, De Cecco Fusilli n° 34 11 minutes (9 minutes for al dente).

Barilla recommends rich meat or ricotta sauces for fusilli. De Cecco adds fish sauces and vegetable sauces made with tomato, peppers, aubergines, olives and capers.

Facts

Raw materialDurum wheat semolina and water
RegionSouthern Italy (Campania)
Duration11 min (Barilla, De Cecco)
Main useMeat, fish, ricotta and vegetable sauces

What it includes

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containsSemolinacontains🌾Durum wheatkind ofDry durum wheat p…similarGemellisimilarCasareccesimilarBarilla I ClassicisimilarBarilla IntegralesimilarBarilla Senza Glu…similarBarilla Protein+similarVoiello Pasta Cor…similarDe Cecco Pasta In…similarAgnesi Pasta CortasimilarLubella KlasycznysimilarLubella Pełne Zia…similarLubella MinisimilarLubella Orkisz & …towardia.com
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How it connects to Pasta

Fusilli → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta

What it contains
Semolina, 🌾 Durum wheat
Part of
Dry durum wheat pasta
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Gemelli, Casarecce, Barilla I Classici, Barilla Integrale, Barilla Senza Glutine, Barilla Protein+, Voiello Pasta Corta, De Cecco Pasta Integrale, Agnesi Pasta Corta, Lubella Klasyczny
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Frequently asked questions

How long do you cook fusilli?

Barilla and De Cecco both give 11 minutes for their dry fusilli; De Cecco gives 9 minutes for al dente. Follow the packet.

Where does the name fusilli come from?

From fuso, the spindle. Barilla and De Cecco both say so; De Cecco adds that fusilli were once twisted by hand around a knitting needle.

What sauces suit fusilli?

Barilla suggests rich meat or ricotta sauces; De Cecco names meat, fish, ricotta and tomato-based vegetable sauces with peppers, aubergines, olives and capers.

What to read next

  • 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
  • Gemelli — Short dry pasta in a spiral that looks like two thin tubes twisted around each other; the name means “twins” in Italian.
  • Barilla I Classici — Barilla's core range of dry pasta made from durum wheat semolina and water: 44 long, short and soup shapes.
  • Casarecce — Short dry pasta rolled and folded like a small piece of parchment; De Cecco gives a cooking time of 11 minutes.
  • Lubella Klasyczny — Lubella's main range of dry pasta made from wheat pasta flour: spaghetti, spirals, penne, bows, shells, cannelloni and lasagne.

Similar

Spaghetti · Penne · Linguine · Rigatoni · Farfalle · Macaroni

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