{{Short description|Corkscrew or helicoidal shaped pasta}} {{Infobox food | name = Fusilli | image = | image_size = | caption = | alternate_name = Rotini (United States) | country = Italy | region = | creator = | course = | type = Pasta | served = | main_ingredient = | variations = }}
'''Fusilli''' ({{IPA|it|fuˈzilli|lang}}) are a variety of pasta from southern Italy, with a helical (corkscrew) or helicoidal shape,<ref name="Vita">{{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}}</ref> also known as '''rotini''' in the United States and Canada.
==Etymology== {{wikt-lang|it|fusillo|Fusillo}}, the singular form of {{wikt-lang|it|fusilli}}, means {{gloss|little spindle}} in Italian.<ref name="oxfordwords">{{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}}</ref> Fusilli are traditionally made by wrapping pasta dough around a spindle, or {{wikt-lang|it|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.<ref name="Vita"></ref> Both ''busiata'' and ''busa'' come from the Arabic word {{translit|ar|bus}} ({{wikt-lang|ar|بوص}}), meaning the thin reed around which the dough was traditionally wound to make the pasta.<ref name="Vita"></ref>
==Variants== thumb|Cooked fusilli 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.<ref name="Vita"></ref>
===Fusilli=== The common extruded solid short helicoidal variety is known simply as fusilli.<ref>{{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}}</ref> 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 {{lang|it|fusilli bucati}} ({{literally|hollow fusilli}}) and is produced in short ({{lang|it|corti}}) and long ({{lang|it|lunghi}}) forms.<ref name="The Pasta Project 2024 z356">{{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}}</ref>
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. {{lang|it|fusilli avellinesi}} from Avellino, {{lang|it|fusilli napoletani}} from Naples, and {{lang|it|fusilli di Gragnano}} from Gragnano).<ref name="The Pasta Project 2024 z356"></ref><ref>{{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}}</ref> In Campania, these are sometimes served with Genovese sauce or beans.<ref>{{Cite book |last=Schwartz |first=Arthur |title=Naples at Table: Cooking in Campania |publisher=HarperCollins |year=1998 |isbn=0-06-018261-X |location=New York |pages=[https://archive.org/details/naplesattablecoo0000schw/page/134/ 134]}}</ref>
===Outside Italy=== In the United States and Canada, extruded short helicoidal pasta is also commonly known as "rotini",<ref name="The Pasta Project 2024 z356"></ref><ref name="barila_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 }}</ref> which is frequently sold{{cn|date=January 2026}} in both standard and tri-color varieties.<ref name="barila_rotini"></ref><ref>{{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}}</ref>
==See also== {{Commons category}} {{Portal|Italy|Food}} * List of pasta
==References== {{Reflist}}
{{Pasta}}
Category:Types of pasta