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sprilized fusilli on black tray
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Making Fusilli with Homemade Semolina Pasta Dough

Handmade fusilli are a type of twisted pasta or rope (there are two versions) made using fresh pasta dough and a metal fusilli iron.
Prep Time15 minutes
Cook Time4 minutes
Resting time and shaping time1 hour 30 minutes
Total Time1 hour 49 minutes
Course: Dinner
Cuisine: Italian
Servings: 4
Calories: 270kcal
Author: Marie

Equipment

  • fusilli rod or wooden skewer
  • large bowl to mix pasta dough
  • wooden board nice to have, but not necessary to have

Ingredients

  • 300 grams semolina (semola) finely ground semolina, plus extra for dusting baking sheets, counter
  • 150 grams water hot

For Cooking

  • salted water

For Serving

  • pasta sauce of your choice
US Customary - Metric

Instructions

To Make the Pasta Dough

  • Add semolina to a large bowl
  • Pour hot water on top and mix until all flour has been absorbed
  • After all the flour has been incorporated, knead the dough for about 10 minutes until smooth.
  • It helps to let it rest a few minutes between kneading.
  • When the dough is smooth, cover under an inverted bowl, and let rest for at least 30 minutes on the counter.
  • You can also let the dough rest in the refrigerator for up to 3 days in a air tight bag or container.
  • After the dough has rested, determine if you want to make simple or spiral fusilli

To Shape the Pasta into Simple Fusilli

  • Cut a golf ball sized piece of dough and roll into a thick long rope, about the thickness of your finger and a foot long.
  • Ensure that any unworked dough is covered with a damp cloth or the dough will dry out and be difficult to work with.
  • Cut the rope into several smaller pieces, about 2 or 3 inches in length.
    fusilli iron on wooden board
  • Using the fusilli rod, center the rod on top of a 2 to 3-inch dough piece, press down in the center (without pressing all the way through).
    Pressing fusilli iron into center of dough preparing to roll on wooden board
  • Roll back and forth on the surface of your table or wooden board, applying enough pressure, to lengthen.
    Rolling pasta dough into long rope on wooden board
  • Slide the pasta strand off the rod and then repeat until all dough is rolled.
  • Carefully line up pasta strands on a cookie or baking sheet that has been lightly dusted with semolina or flour.

To Shape the Dough into Spiral Fusilli

  • Flatten the pasta dough to about 1 inch thick disk and cut into several strips
    slicing pasta dough on wooden board
  • Ensure that you cover the dough you are actively working with a damp cloth so that it doesn't dry out - this step is very important
  • Take a strip of dough and roll into a rope, and break each it up into several pieces.
    cutting ropes into smaller pieces on wooden board
  • Continue to roll each smaller piece of dough into a thinner rope, about 1/4 inch in diameter and then cut the ropes into 2-inch long pieces.
  • Using a fusilli iron or wooden skewer, angle the iron at a 45 degree angle at the start of each 2-inch strand, and roll the iron away from you, applying gentle pressure, to form the shape.
    rolling pasta dough into fusilli using a fusilli iron
  • Repeat until all dough is used up taking care to keep the dough covered with a damp cloth if it isn't being actively worked.
  • Place formed pasta on semolina dusted tray and set aside until you are ready to cook.

To Store

  • Pasta may be stored at room temperature for a few hours
  • For extended storage, freeze the pasta loosely on a cookie sheet until frozen and then transfer to freezer bag

To Cook/Boil

  • Boil homemade pasta in salted boiling water for 3 to 5 minutes.
  • Test the pasta before removing/straining.
  • Drain and serve with homemade pasta sauce or sauce of your choice.

Notes

Freezing and Cooking from Frozen 

Homemade pasta dough using semolina comes together so quickly that it's probably not worthwhile to freeze, as it would take longer to defrost than it would to simply make it from scratch.
If for some reason, you really want to freeze the dough, I recommend shaping it into your desired pasta shape first, then freezing on a baking tray. After frozen, the pasta can be transferred to a plastic freezer bag.
Boil the pasta straight from frozen stage without defrosting.

Refrigerating and Drying 

Pasta dough may be refrigerated for 1 to 3 days and it must be wrapped well to prevent drying.
After shaping the pasta dough into fusilli, you may leave the shaped pasta on the counter for a few hours before boiling if desired or freeze as directed above.

Nutrition

Calories: 270kcal | Carbohydrates: 55g | Protein: 10g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 140mg | Fiber: 3g | Calcium: 14mg | Iron: 3mg