Fusilli – Durum Wheat Pasta

Fusilli, the spiral pasta that holds sauce in every twist

La Campofilone Fusilli are twisted Italian durum wheat pasta made from durum wheat semolina and water, bronze-drawn and slowly dried. This spiral shape from Campania catches and holds sauce in every twist instead of letting it simply slide off.

Fusilli, sometimes called Spirelli, get their name from "fuso"—the spindle used to roll wool when spinning—and their twisted shape is reminiscent of exactly that. At La Campofilone, they are made from only two ingredients, durum wheat semolina and water; they are twisted and about 4 centimeters long when cooked, with 2 to 3 complete turns per piece.

From Campania, but long since at home everywhere

These spiral noodles originated in Campania in Southern Italy, where the dough was originally wrapped by hand around a thin knitting needle. Today, bronze dies take over this job, but the basic principle remains the same: a long strand of dough laid in twists.

It is precisely these twists that make the pasta so practical: flexible enough to literally trap sauce, robust enough for salads, and sturdy enough to be baked in the oven with cheese without falling apart. You can tell immediately from the finished plate whether enough sauce has clung to the twists or if it is just sitting on top.

Napoli, Arrabbiata, or Amatriciana

Classic tomato sauces are the natural home of Fusilli: Sugo alla Napoletana, fiery Arrabbiata, or the savory Amatriciana with bacon and chili. All three stay caught in the twists instead of simply sliding off the plate.

Briefly heated and mixed with the hot pasta, the Amatriciana sauce from Eggerhof settles into every twist, along with some grated Pecorino. Those who prefer it classic can reach for the Spaghetti from La Campofilone instead; same workshop, different shape, but just as grippy, flavorful, and firm to the bite.

Enzo Rossi and the wheat from his own fields

Since 1998, Enzo Rossi has run the family business, which was founded in 1912 in the small coastal town of Campofilone on the Adriatic, today together with his wife and their daughters, Maria Vittoria and Federica. The same rule applies to the Fusilli as to all durum wheat formats from the workshop, as Enzo Rossi himself says: only their own durum wheat from the provinces of Ascoli Piceno and Macerata, GMO-free, harvested in summer and milled locally into semolina.

The semolina is processed with water into a firm dough and allowed to rest before being drawn al bronzo through the dies, which makes the surface grippy, rough, and sauce-friendly. It is then dried for 20 to 36 hours at a low, controlled temperature, significantly longer than industrial mass-produced pasta, which is often finished in less than half the time. In the entire La Campofilone range, you will find other durum wheat formats from the same workshop.

Bake for ten minutes at two hundred degrees

Boil the Fusilli in plenty of salted water for about 12 minutes until they still have a slight bite. Mix with a hearty tomato sauce, place in a baking dish, sprinkle with cheese, and bake at 200 degrees (Celsius) for about 10 minutes until golden brown. A handful of black olives and some capers in the sauce add extra flavor with little effort, and if you like, sprinkle some fresh oregano over the finished casserole before serving.