Fusilli

This pasta has the shape of a screw or spindle (“fuso” from Italian for “spindle”), and is created by gently twisting a wide strip of dough around its own axis. It is very elastic and can hold a lot of sauce in its recesses, which is why it is widely used in the kitchen. It is a great complement to soups, and fans of tomato soup have a hard time imagining any other pasta as an addition. Fusilli are also perfect for tomato or mushroom casseroles, as well as for all other dishes intended for reheating. Pasta in the shape of an oblique tube, grooved (“rigate”), so that it can retain as much sauce as possible in its grooves. Penne can be combined with various ingredients, but it goes best with thick sauces with a coarse-grained structure and dishes using large pieces of vegetables and meat, which is why it works well in salads and casseroles. A popular dish using this pasta is spicy penne all’Arabiata with chili pepper, garlic and basil, but thanks to its versatility it is a source of inspiration and always tastes delicious.