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Fusilli/Rotini

August 25th, 2011 by Zac Gribble

Corkscrew shaped pasta that holds sauces extremely well.
Pairs well with most sauces, used in baked dishes, and great for salads.

To cook pasta, bring 7 litres of water (per 500 grams of pasta) to boil. Separate pasta and cook for 2 1⁄2 – 4 minutes until al dente. Strain and add to your favourite sauce. Adding salt to the water is optional but recommended. 

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