Fusilli come from Campania and belong to the short, straight-cut family of pasta. In the past, Fusilli were made by hand according to a method that was passed down from one generation to the next. You had to rapidly twist a strand of spaghetti around a knitting needle with a skilled hand. The ability required to perform this procedure is reminiscent of that of spinners and as a matter of fact, the term “Fusillo” comes from “fuso” (spindle) which was the tool used by spinners. This pasta is particularly good with meat and fish-based sauces or with condiments made with ricotta.