fusilli
{{Short description|Corkscrew or helicoidal shaped pasta}}
{{Infobox food
| name = Fusilli
| image = Fusilli.png
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| alternate_name = Rotini (United States) Skruvar (Sweden)
| country = Italy
| region =
| creator =
| course =
| type = Pasta
| served =
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}}
Fusilli ({{IPA|it|fuˈzilli|lang}}) are a variety of pasta from southern Italy, with a helical (corkscrew) or helicoidal shape.{{cite book | last=Vita | first=Oretta Zanini De | title=Encyclopedia of Pasta | publisher=Univ of California Press | date=2009-10-15 | isbn=978-0-520-94471-8 | page=120-123}}
Etymology
Fusillo, the singular form of fusilli, means 'little spindle' in Italian.{{cite news|title=The meaning of pasta names - OxfordWords blog|url=https://blog.oxforddictionaries.com/2014/10/24/butterflies-worms-linguistic-look-pasta-world-pasta-day/|archive-url=https://web.archive.org/web/20171201035012/https://blog.oxforddictionaries.com/2014/10/24/butterflies-worms-linguistic-look-pasta-world-pasta-day/|url-status=dead|archive-date=December 1, 2017|access-date=25 November 2017|work=OxfordWords blog|date=24 October 2014}} Fusilli are traditionally made by wrapping pasta dough around a spindle, or fuso in Italian. Fusilli are believed to be of Arab derivation, and are known as busiata in Sicily and busa in Sardinia, the two Italian regions where Muslim civilization first penetrated. Both busiata and busa come from the Arabic word bus (بوص), meaning the thin reed around which the dough was traditionally wound to make the pasta.
Variants
File:Cooked-Fusilli-on-plate-1.jpg
There are multiple regional Italian varieties of fusilli, which can be either extruded or hand-formed, solid (helicoidal) or hollow (helical), and short or long.
=Fusilli=
The common extruded solid short helicoidal variety is known simply as fusilli.{{cite news|title=Fusilli|url=https://www.barilla.com/it-it/prodotti/pasta/i-classici/fusilli|access-date=3 March 2024|work=Barilla|language=it-IT|archive-date=13 March 2024|archive-url=https://web.archive.org/web/20240313152544/https://www.barilla.com/it-it/prodotti/pasta/i-classici/fusilli|url-status=live}} The long version is known as fusilli Sorrento. Larger versions are known as fusilloni and Colonne Pompei, for the short and long varieties, respectively.
An elongated version that has a double-braided appearance is known as fusilli Capri.
=''Fusilli bucati''=
The common extruded hollow helical (corkscrew) variety is known as fusilli bucati ({{literally|hollow fusilli}}) and is produced in short (corti) and long (lunghi) forms.{{cite web | title=Fusilli Pasta also known as Rotini (Everything you need to know) | website=The Pasta Project | date=2024-01-08 | url=https://www.the-pasta-project.com/fusilli-pasta-long-short-homemade-and-hollow/ | access-date=2024-03-13}}
Hand-formed versions of this are made by wrapping pasta dough around a spindle at varying sizes, and are named after their areas of origin (e.g. fusilli avellinesi from Avellino, fusilli napoletani from Naples, and fusilli di Gragnano from Gragnano).{{cite news|title=Fusilli napoletani|url=http://www.buttalapasta.it/articolo/la-ricetta-dei-fusilli-napoletani-per-i-primi-piatti-di-carnevale/43337/|access-date=25 November 2017|work=ButtaLaPasta|language=it-IT|archive-date=1 December 2017|archive-url=https://web.archive.org/web/20171201041959/http://www.buttalapasta.it/articolo/la-ricetta-dei-fusilli-napoletani-per-i-primi-piatti-di-carnevale/43337/|url-status=live}}
=Outside Italy=
In United States and Canada, extruded short helicoidal pasta is also commonly known as "rotini",{{cite web | title=Rotini | website=Barilla | url=https://www.barilla.com/en-us/products/pasta/classic-blue-box/rotini | access-date=2024-03-13 | archive-date=2024-03-13 | archive-url=https://web.archive.org/web/20240313164529/https://www.barilla.com/en-us/products/pasta/classic-blue-box/rotini | url-status=live }} which is frequently sold in both standard and tri-color varieties.{{cite web | title=Tri-Color Rotini | website=Barilla | url=https://www.barilla.com/en-us/products/pasta/classic-blue-box/tri-color-rotini | access-date=2024-03-13}}
In Australia and New Zealand this type of pasta is simply called Spirals.
In Brazil it is named "The Bolt Pasta" (Macarrão Parafuso) for its shape.