Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
Makes at least 22 dozen
There are many good brands of commercially prepared fusilli, and I often use them, but sometimes I like to make them using the basic pasta recipe or the recipe for Tagliatelle Verdi (spinach-flavored pasta). The salsa di Pomodori Mozzarella ed Acciughe pairs wonderfully with the plain fusilli; pair the spinach-flavored fusilli with the Salsa di Besciamella.
2 1/2 cups King Arthur™ Unbleached, All-Purpose Flour
1/2 cup semolina flour
1 teaspoon fine sea salt
4 large eggs
Cut the dough into four pieces and work with one piece at a time, keeping the remaining pieces covered.
Use a rolling pin to flatten the dough, then thin it using a hand-crank pasta machine or a rolling pin until it is 1/8 inch thick.
Trim the dough to 27 inches long by 4½inches wide. Cut six 4½-inch squares from the dough, then cut the squares as for fettucine, using the cutter on a hand-crank pasta machine, or use a knife and cut ¼-inch-wide strips.
Place the end of a strip of dough over an 8-inch-long metal skewer and wrap the pasta loosely around the skewer, leaving slightly open spaces as you wrap the dough. (Another method is to simply pinch off pieces of dough the size of large peas, roll them under your hand until they are 6 to 7 inches long, and then wrap them around the skewer.) Lay the skewers on a clean kitchen towel and allow to set for about 5 to 10 minutes. Then slide the fusilli off the skewers and transfer them to clean towels. Let them rest 20 minutes before cooking or dry them thoroughly for long storage; this may take up to 2 days.
NOTE: Fusilli can be shaped into longer lengths by pinching off larger pieces of dough.