
Fusilli
Fusilli from Italy — their twisted spiral shape is no accident: the grooves and turns absorb sauce much better than smooth pasta, each forkful carrying more flavor. A classic in Italian cuisine, served with tomato-based vegetable sauces, where the spirals practically trap the liquid.
In Germany, fusilli have become a popular all-rounder: they stand up well to robust goulash sauces, and their structure makes them a top choice for pasta salads—they absorb dressing without becoming soggy. Recommended cooking time: cook al dente so that the spirals retain their firm texture when cooling or used in further preparation.


