Fusilli

Ingredients For homemade, durum-wheat flour or type 00 wheat flour and water. Sometimes the two flours are mixed, and eggs are often added. Maccheroni bobbiesi are made by mixing the flour with semolino. For factory made, durum-wheat flour and water.

How Made The flour is sifted and kneaded with water. When the dough is firm, it is left to rest, wrapped in a dish towel. Then, a piece of the dough is pinched off—the size depending on the length of the fusillo desired—and flattened on a special square ferretto. With a quick movement, the dough is rolled on a wooden board and, with a sharp rap, slid off the ferretto. Depending on the area, fusilli can range in length from 2 to 6 inches (5 to 15 cm). Factory-made fusilli have a different shape. They are a single or double spiral of varying width, length, and thickness. The pasta is boiled in abundant salted water.