📣 foo-SEEL-lee or boo-see-AH-tay

Hey there, young chef who loves a good twirl and swirl! 🌀

Get ready to dive into the fun and twisty world of fusilli – it's like being a pasta tornado creator! Fusilli are super cool because they're like mini pasta whirlwinds on your plate, perfect for scooping up every delicious drop of sauce. 🍅🌪️

You're going to learn how to make fusilli just like people did many years ago. We'll be swirling dough around a spindle, creating that awesome, swirly shape that makes fusilli so special. And in Sicily, they call these twisty wonders busiate. No matter the name, shaping fusilli or busiate is super easy and super fun. 🍝✨👩‍🍳👨‍🍳🎉

Let's Look at Each Step Again

The dough snake. First, take out a small piece of your rested semolina flour and water dough and keep the rest wrapped up so it stays nice and moist. Now, roll this piece into a long, squiggly snake, about as thick as your finger. 🐍

Chop Chop! Using a cutter, chop the dough snake into pieces about 2 or 3 fingers long – like little dough pillows.

Swirl and twirl. Take a floured wooden stick and carefully wrap a dough piece around it. Swirl it so it looks like a twisty slide, leaving little gaps between each swirl. 🥢🌀

Rolling time. Gently roll the stick on the table to make the fusillo flat. It’s like giving your pasta a mini massage!

Off the stick. Carefully slide your fusillo off the stick, stretch it out a tad, and there you go – you've made a fusillo! 🌀🥳

Place your fusillo on a pasta dryer or sprinkle it with some semolina flour. It’s like giving them a sandy beach to relax on so they don't stick together.

Now you are ready to cook your fusilli with a grown-up! You should have them with a delicious pesto sauce! 🧑‍🍳🤤