Fusilli

Fusilli pasta spirals are in the form of a helix ( spiral- shaped), usually about 4 inches long and are made from hard wheat flour, water and salt. The word is derived from Italian fuso, what spindle means.

According to legend, the fusilli should be around 1550 at the court of Cosimo I de ' Medici, Duke of Florence, arose: had as a chef of the Duke one day scheduled pasta dough and was a part of it fell on the floor, it is the smaller have taken son and wrapped around the knitting needle of the grandmother - the idea of the spiral pasta was born. Until the 20th century the fusilli were mainly due to the country manufactured and sold by the older women.

Of the fusilli the Rotini ( with a tighter and thicker helical form ) and the larger Eliche (up to 7 cm in length) are usually distinguished - names that have not, however, naturalized in the German language. An alternative German name for Fusilli is against Spirelli. The Fusilli bucati differ from the basic form of the fact that they are hollow in the middle.

Since cooked fusilli particularly good record by their spiral shape sauces, they will delight in the Italian and international cuisine, a great popularity and are preferably used inter alia for pasta salads.