Fusilo means rod and this pasta gets its unique shape from being twisted around thin metal rods. It goes well with any sauce, but if your Filomena, you'll be sure and make it hot and spicy!
2 1/2 — 3 cups King Arthur™ Unbleached, All-Purpose Flour
1/2 teaspoon salt
1 teaspoon Filippo Berio extra-virgin olive oil
4 large eggs
Mix the eggs with the salt and olive oil. Slowly add the flour until you have a ball of dough that isn't too sticky. Knead the dough for 5 minutes. Let rest 10 minutes.
Cut the dough into quarters and work with one piece at a time, leaving the rest covered with a towel. Roll out each quarter into a circle about 24 inches in diameter.
Then cut the rolled dough into strips that are 3/4-inch wide. Cut these strips into 1-inch pieces and, using a metal skewer, place it at one end of the dough and drag the skewer toward you to create small, tubular hollow-shaped pasta.
Place on floured towels until all are made.
Pour the fusilli into a pasta pot full of boiling salted water and cook for 2 minutes after the water returns to the boil.
Drain the pasta well and pour it into the sauté pan and mix it thoroughly with sauce of choice. Turn it out onto a shallow platter and serve immediately.
Pass grated Pecorino cheese for sprinkling.
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