The brother of the popular fusilli, they look nearly identical, except that the fusilloni is about twice the size. These big corkscrew pastas take their name from the word “fuso,” meaning “spindle,” because the pasta dough was pressed and rolled with a small rod as if being “spun” into their familiar shape.
The Fusilloni from Casa Rinaldi is cut with a bronze die (a mold through which pasta dough is pushed), which makes pasta courser and more porous, allowing sauces to cling much easier to the pasta.
Fusilloni is a pasta that is perfect for chunky, meaty sauces, and creamy sauces. They’re also great for pasta salads, and they do well in pasta bakes because they hold their shape.
Casa Rinaldi as a company was birthed from a passion for Traditional Balsamic Vinegar, for which Modena is known. Its name is taken from the 1888 building owned by the Rinaldi family, which served as a vinegar factory. The building stands to this day, and is both an active component, being used in the company’s production, and a metaphorical marker—a reminder of tradition and quality.
Store dry, uncooked pasta in a cool, dry pantry for up to one year. Preserve freshness by storing dry pasta in an air-tight box or container. Store plain (no sauce or other ingredients) cooked pasta in a container or plastic sealable bag in the refrigerator for up to five days and up to three months in the freezer.