fresh fusilli

Learn how to make fusilli pasta at home in this fresh pasta tutorial. Cooking fusilli pasta is as easy as boiling it in water for two minutes. Come and have a look!

Fresh Fusilli Pasta

(10½ oz) ’00 flour

eggs

Heap the flour on a clean working surface.

Create a well in the centre and place the eggs inside.

Use a fork to beat the eggs then systematically incorporate the flour into the beaten eggs until a dough ball is formed.

Knead the pasta dough for at least 10 minutes. You can use KitchenAid&#8217;s dough hook to do the job! If the dough is too sticky, add a sprinkling of flour as needed in order to make it more manageable.

Wrap the dough in cling film and let it rest for 30 minutes at room temperature.

Install the Pasta Shape Press along with the Fusilli disc onto the KitchenAid stand mixer.

On a floured surface, roll the dough into a long sausage and feed it into the accessory&#8217;s tube.

Once the fusilli starts coming out at the bottom, cut them off when they reach about 5cm (2in) in length, otherwise the weight stretches them out and they lose their shape.

Prevent the shapes from touching each other, they tend to stick together! Arrange each shape onto a floured surface.

Repeat the process until all the dough is used up.

Let the pasta dry for at least 10 minutes or until the shapes&#8217; stickiness is gone and they can actually be piled together in a bowl.

Bring a large pot of salted water to the boil, then cook the pasta for 2 minutes or until al dente.

Drain and serve with your favourite pesto or pasta sauce.

I never knew making fresh fusilli is that easy!

Fusilli’s distinct curvature means that it profits from almost any type of flavoursome coating; from our much-loved pesto alla Genovese to the unashamed indulgence of our creamy Gorgonzola sauce, this shape delights in bringing flavour with every bite.

How to Make Fresh, Handmade Fusilli Pasta

semolina flour or durum wheat flour

milliliters water

salt

Mix 100ml of water with 200g of semolina or durum wheat flour. Knead for about 5-10 minutes, or until the dough is smooth and elastic. Cover with a tea towel or plastic wrap and let it rest for 30 minutes.

Using a rolling pin, roll your dough out until it is about the thickness of a 2p coin.

Using a small knife, cut your dough into lengths around 20-30cm long with a width of 1cm.

Roll each strip around a skewer or any other thin, long utensil. It should look like curly hair! You can let it dry for up to 2 hours or cook immediately.

Slide the fusilli off the end of the skewer.

Bring a large pot of water to the boil. Salt when bubbling. Add your fusilli and cook for 2-3 minutes or until al dente.

Serve with your favourite sauce and enjoy. Buon appetito!

Top 2 fresh fusilli recipes from across the web

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Top 2 fresh fusilli recipes from across the web

The most viewed fresh fusilli recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fresh Fusilli Pasta

How to Make Fresh, Handmade Fusilli...

The most viewed fresh fusilli recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine