Organic Durum Wheat Fusilloni (Corkscrews)


Like much Italian pasta, these fusilloni, or corkscrews, have their origins in southern Italy, yet folklore in regional traditions and dialects is effusive throughout the peninsula.  The word fusillo itself is a Neapolitan dialect term used – Oretta Zanini de Vita tells us – by the pasta makers along the Sorrentine and Amalfi coasts. In Basilicata, the fusillo is a harbinger for a baby-to-be’s gender; when the pasta tossed in the water.  When it floats vertically, it is a boy; when horizontally, a girl.

Whatever origin story you subscribe to, you will equally appreciate the versatility of this sauce-clinging shape.  Its hearty texture and shape is a perfect accompaniment for rich, hearty sauces like ragus and thick vegetable sauces.

Recommended Cooking Time: 10 to 11 minutes.

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About Durum Wheat:

Durum wheat originated by artificial selection of the domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 B.C.,that developed a naked, free-threshing form. Durum in Latin means “hard”, and the species is the hardest of all wheats. Its high protein content, as well as its strength, make durum perfect for the production of pastasciutta. In fact, Italian law requires that all dry pasta is made exclusively by durum flour, or semolina, as a guarantee that consumers get the real deal.

Our organic durum wheat flour comes predominantly from the Rocky Mountains region of the US (Montana and, in minor quantities, Colorado and Utah). The grain is milled finely to allow a consistent extrusion. The extraction rate we ask to our miller is much higher than average (70% instead of 60-65%) in order to have a semolina richer in nutrients and minerals. Hence, the flavor of the semolina, exalted by our slow-drying and cold water kneading techniques, is deeper and more complex.

Our Process: 

Patterned plates, or dies, are the molds through which the dough is pushed (extruded) to give pasta a particular shape.
We at Baia Pasta only use brass dies because of the desirable texture that they generate. The textured surface of our pasta allows sauces to adhere to it and impart an artisanal touch to every dish. Moreover, brass dies are ideal to maintain the temperature within certain limits during the extrusion, retaining the natural protein structure and flavor of wheat. Our pasta is traditional in every sense: rough, thick and with an amazing “al dente” texture, with a deep wheat flavor.