{"id":4171,"date":"2022-05-18T15:26:56","date_gmt":"2022-05-18T13:26:56","guid":{"rendered":"https:\/\/valdigrano.com\/?p=4171"},"modified":"2022-05-18T15:26:57","modified_gmt":"2022-05-18T13:26:57","slug":"speaking-of-pasta-fusilli","status":"publish","type":"post","link":"https:\/\/valdigrano.com\/en\/speaking-of-pasta-fusilli\/","title":{"rendered":"Speaking of pasta: Fusilli"},"content":{"rendered":"\n

Characteristics, History and Pairings<\/strong><\/h2>\n\n\n\n

Fusilli<\/em>, together with spaghetti<\/em>, is probably one of the oldest pasta shapes. Originally from the south of Italy, fusilli<\/em> pasta has most certainly been influenced by Arabic culture. In Sicily fusilli<\/em> pasta was called busiata<\/em> and in Sardinia busa<\/em>, from the Arab word bus<\/em> that means \u201ccane\u201d, the tool used in the Middle East to make this pasta.<\/p>\n\n\n\n

On the other hand, fusillo<\/em> is a Neapoletan name and comes from fuso<\/em>, the iron tool with a square section used to make this type of pasta, very similar the tool used by weavers.<\/p>\n\n\n\n

The same technique \u2013 wrapping spaghetti<\/em> strings around an iron rod and leaving them to dry \u2013 was used in some areas of the south of Italy to make strangolapreti<\/em>, zufolitti<\/em>, fischietti<\/em> and lombrichelli<\/em>.<\/p>\n\n\n\n

Originally, there was one main difference between fusilli<\/em> made in the south of Italy and fusilli<\/em> made in the rest of the country: the length. The variant made in the south was thinner and longer, while the one made in the rest of Italy was shorter and had more of a helical shape, just like the fusilli<\/em> pasta shape we know today, patented by two Italians living in New York \u2013 Guido and Aurelio Tanzi \u2013 who in 1924 built a machine to produce fusilli<\/em> on an industrial scale: the fusilla<\/em>.<\/p>\n\n\n\n

Cooking Time<\/strong><\/h3>\n\n\n\n

12 minutes<\/p>\n\n\n\n

Region of Origin<\/strong><\/h3>\n\n\n\n

Fusilli<\/em> pasta was born in the south of Italy, in Molise and Campania, but the \u201coriginal\u201d recipe is believed to be Arabic.<\/p>\n\n\n\n

Best Pairings<\/strong><\/h3>\n\n\n\n

Fusilli<\/em> pasta can be paired with a range of sauces made with fresh ingredients, like fusilli<\/em> \u201calla sorrentina\u201d \u2013 prepared with tomatoes and melted mozzarella \u2013 or rich sauces, such as the traditional ragu from Molise \u2013 with lamb, veal, and sausage \u2013 or the typical Sicilian fusilli<\/em> \u201calla norma\u201d, with tomatoes and aubergines. The twisted shape of fusilli<\/em> pasta captures sauce very well making it one of the great favourites.<\/p>\n\n\n\n

Ingredients<\/strong><\/h3>\n\n\n\n

Durum wheat semolina and water.<\/p>\n\n\n\n

Average nutritional values for 100 g of raw product<\/strong><\/h3>\n\n\n\n

– Energy: 1555 kJ \/ 367 Kcal<\/p>\n\n\n\n

– Fat: 1.5 g<\/p>\n\n\n\n

– of which saturates: 0.2 g<\/em><\/p>\n\n\n\n

– Carbohydrate: 73.0 g<\/p>\n\n\n\n

– of which sugars: 3.0 g<\/em><\/p>\n\n\n\n

– Fibre: 2.5 g<\/p>\n\n\n\n

– Protein: 14.0 g<\/p>\n\n\n\n

– Salt: 0.01g<\/p>\n\n\n\n

Cooking Tips<\/strong><\/h3>\n\n\n\n

Do you cook pasta in a sustainable way? Here are a few tips that can make a difference.<\/p>\n\n\n\n

1.<\/strong> Don\u2019t waste water, use only the necessary amount: 1 litre of water for every 100 grammes of dry pasta.<\/p>\n\n\n\n

2.<\/strong> Cooking with a lid will save time and gas or electricity and the water will boil sooner.<\/p>\n\n\n\n

3.<\/strong> Add the salt when the water starts boiling and add the pasta immediately after.<\/p>\n\n\n\n

4.<\/strong> Put the lid back on halfway through the cooking time, switch off the gas (or electric hob) and finish cooking your pasta in the hot water inside the covered pot.<\/p>\n\n\n\n

See all Valdigrano Superior Quality pasta.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Characteristics, History and Pairings Fusilli, together with spaghetti, is probably one of the oldest pasta shapes. Originally from the south of Italy, fusilli pasta has most certainly been influenced by Arabic culture. In Sicily fusilli pasta was called busiata and in Sardinia busa, from the Arab word bus that means \u201ccane\u201d, the tool used in […]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[27],"tags":[],"class_list":["post-4171","post","type-post","status-publish","format-standard","hentry","category-curiosities"],"acf":[],"yoast_head":"\nSpeaking of pasta: Fusilli - Valdigrano<\/title>\n<meta name=\"description\" content=\"Characteristics, History and Pairings Fusilli, together with spaghetti, is probably one of the oldest pasta shapes. 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