Fusilli

Fusilli were first made in Campania by hand and were probably the first semolina pasta to have been made with a dough of just semolina and water, like Sicilian maccheroni. The technique has not changed much over the centuries and today it is still made by hand in Campania and Puglia and sold for a high price. The easiest way to buy fusilli nowadays is in dried form. Commercial imitations of fusilli have produced spiral shapes in many colours. Similar pastas to fusilli include elicoidale, spirale and eliche, a southern version of fusilli with a substantial consistency that is dressed with meat and tomato sauces and now used all over Italy.