Making this pasta by hand is not as difficult as it seems. The result will truly surprise you.
Originally from the central and southern regions of Italy, fusilli have a twisted spiral shape, perfect for catching thick sauces with meat and pecorino cheese, sausage, or tomato and mozzarella.
Here’s how to make them yourself.
Mix 1 cup of lukewarm water with 3 cups of semolina and knead until the dough is smooth but firm. Cover and let rest for about 30 minutes.
Roll out the dough (not too thinly) and use a small knife to cut it into strips about 8 to 12 inches long and 1/8 to 1/4-inch wide.
Roll each strip around a knitting needle or a skewer and let it dry for at least 2 hours.
Remove the end that covers the tip of the skewer, then remove the skewer from the dough. That’s it! They’re ready to be cooked.
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