Borella - Fusilli Traditional (500g)

If the hard wheat Fusilli is built for utility, the Traditional Fusilli is built for character. The traditional version uses a softer wheat formulation that produces a pasta with a more delicate, slightly more yielding texture - one that sits particularly well alongside lighter, more refined sauces where you want the pasta to complement rather than compete.

Fusilli is a southern Italian shape in origin - from Campania and Calabria, where it was originally hand-rolled by winding pasta dough around a long metal skewer. The commercial version maintains the helix structure without the hand work. Those coils remain the whole point: they create crevices that trap sauce in a way flat pasta simply cannot, giving you more flavour in every bite.

Traditional Fusilli is especially good with pesto. The light, oil-based sauce gets caught in the coils without the pasta being too heavy for it. It is also a natural partner for lighter vegetable-based preparations - courgette with lemon and ricotta, cherry tomatoes with basil and good olive oil - where a harder semolina pasta might feel like too much.

Borella slow-dries their traditional fusilli to preserve natural flavour and prevent the brittleness that fast, high-temperature industrial drying produces. The result is a pasta that holds its shape well, cooks evenly, and has enough surface texture to do its job properly without overwhelming what is being served with it.

At heart, Traditional Fusilli is an everyday pasta - versatile, well-made, and better than most versions you will find at the same price point.

Best for: Pesto Genovese, light vegetable sauces, tomato and basil, pasta salads, and any preparation where a softer, more delicate pasta texture suits the dish.