How To Make Fusilli Pasta Food

HOW TO COOK FUSILLI PASTA

Steps:

• Fill a pot with 6 to 8 US qt (5.7 to 7.6 L) of water. Grab a large pot and fill it up with water from the tap. You don't have to be precise in your measurements, but you should use enough water to cover all of your pasta (and then some). Go for the biggest pot you have in your kitchen to start with-that way, you won't run out of room.
• Sprinkle 1 tsp (4.2 g) of salt into the water. Salt helps to lower the starch in the pasta and make it less sticky (so your noodles don't form one giant clump in the pot). Again, you don't have to be exact with your salt, but it helps to put about 1 tsp (4.2 g) in your water. Adding salt to your water is good practice for any kind of pasta you make. Fusilli pasta is smaller than other kinds of pasta, meaning it's more likely to clump together and stick.
• Turn the stovetop on high and wait until the water boils. Depending on your particular stove, this could take 5 to 10 minutes. Keep an eye on your pot and watch for large bubbles rising to the surface to tell when your water is boiling. If you add the pasta in too early, the water won't be hot enough to cook it, and it could end up soggy.
• Drop 1 lb (0.4 kg) of fusilli pasta into the boiling water. For 6 to 8 US qt (5.7 to 7.6 L) of water, add in 1 lb (0.4 kg) of pasta. Drop it in carefully to avoid splashing hot water onto yourself, and keep an eye on the pot to make sure it doesn't boil over. If it looks like your pot might boil over, turn the heat down just slightly.
• Cook the pasta for about 12 minutes, stirring occasionally. Grab a wooden spoon and stir the pasta every few minutes, focusing on scraping it up and off the bottom of the pot. If you want your pasta al dente (slightly undercooked), cook the pasta for 10 minutes instead. Some recipes call for al dente pasta, but you can change it up based on your preference.
• Drain the pasta and scoop out 1⁄2 cup (120 mL) of pasta water. Carefully measure out 1⁄2 c (120 mL) of the pasta water to use in your recipe later. Grab your boiling pot of water and carry it over to a strainer, then pour it through. Shake the pasta out to get rid of the excess water, then dump the pasta into a bowl. A lot of sauce recipes call for a little bit of pasta water to thicken them up. Plus, it adds a hint of salty flavor. If you aren't making sauce or you're using an oil-based sauce, don't worry about saving any pasta water.

FRESH FUSILLI PASTA

Steps:

• Heap the flour on a clean working surface.
• Create a well in the centre and place the eggs inside.
• Crack the eggs inside the well.
• Use a fork to beat the eggs then systematically incorporate the flour into the beaten eggs until a dough ball is formed.
• Knead the pasta dough for at least 10 minutes. You can use KitchenAid's dough hook to do the job! If the dough is too sticky, add a sprinkling of flour as needed in order to make it more manageable.
• Wrap the dough in cling film and let it rest for 30 minutes at room temperature.
• Install the Pasta Shape Press along with the Fusilli disc onto the KitchenAid stand mixer.
• On a floured surface, roll the dough into a long sausage and feed it into the accessory's tube.
• Once the fusilli starts coming out at the bottom, cut them off when they reach about 5cm (2in) in length, otherwise the weight stretches them out and they lose their shape.
• Prevent the shapes from touching each other, they tend to stick together! Arrange each shape onto a floured surface.
• Repeat the process until all the dough is used up.
• Let the pasta dry for at least 10 minutes or until the shapes' stickiness is gone and they can actually be piled together in a bowl.
• Bring a large pot of salted water to the boil, then cook the pasta for 2 minutes or until al dente.
• Drain and serve with your favourite pesto or pasta sauce.

BAKED FUSILLI AMATRICIANA

Steps:

• Render the pancetta chunks in a large pan over medium heat until brown, about 10 minutes. Add the onions and cook over medium-low heat until lightly caramelized, about 15 minutes. Add the garlic and red pepper flakes to the pan and stir until fragrant. Add the tomatoes, season with salt and bring to a simmer. Cook the sauce, stirring occasionally, until most of the excess liquid has evaporated, about 1 hour.
• Preheat a convection oven to 375 degrees F.
• Mix the sauce with the pasta in a large bowl.
• Put half the sauced pasta in a deep, half hotel pan. Top with the chunked mozzarella and the remaining sauced pasta.
• Mix the panko, Parmesan, oregano and oil in a medium bowl. Sprinkle over the top of the pasta. Bake until bubbly and browned on top (cover with foil if the top browns too much), about 30 minutes.

FUSILLI ALLA CAPRESE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
• In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

TEX MEX FUSILLI

Steps:

• Cook Pasta according to package directions.
• Meanwhile, in a medium sauce pan, melt butter over medium heat.
• Stir in flour until blended.
• Gradually whisk in Milk and salt, making sure there are no lumps.
• Stir and bring to a boil.
• Reduce heat to medium-low and simmer for 1 minute.
• Reduce heat to low, add cheese a handful at a time, stirring until melted.
• Stir in chicken or ham, corn, green onions and salsa; heat through.
• To serve, drain pasta; turn into a large bowl.
• Toss sauce with pasta and sprinkle with additional grated Cheddar cheese, if desired.

FUSILLI PASTA WITH GROUND SAUSAGE BOLOGNESE SAUCE

Steps:

• In a large skillet over medium heat, melt butter.
• Add onion and saute for 3 minutes. Add garlic and cook for another 2 minutes until onions are soften.
• Add ground sausage. Separate the sausage and cook until browned, approximately 7 minutes.
• Add canned tomatoes, mariana sauce, chicken broth. Bring to a boil and reduce heat to simmer on low for approximately 20 minutes.
• While sauce is simmering, cook pasta according to package instructions until al dente. Drain pasta.
• Add heavy cream, italian seasoning, parsley and salt and pepper to taste. Cook for another 2 minutes to blend.
• Toss pasta into sauce. Serve in bowls and top with parmesan cheese.

PASTA FAZOOL (PASTA E FAGIOLI)

Steps:

• Heat oil in a skillet over medium-high heat. Brown sausage while breaking it into small pieces, about 5 minutes. Reduce heat to medium. Add diced celery and chopped onion. Cook until onions are translucent, 4 to 5 minutes. Add dry pasta. Cook and stir 2 minutes.
• Stir in tomato paste until evenly distributed, 2 to 3 minutes. Add 3 cups broth. Raise heat to high and bring to a simmer. Add salt, black pepper, pepper flakes, and oregano. When soup comes to a boil, reduce heat to medium and let it simmer about 5 minutes, stirring often. Check soup consistency and add more broth, if needed.
• Place chopped chard in a bowl. Cover with cold water and rinse the leaves; any grit will fall to the bottom of the bowl. Transfer chard to colander to drain briefly; add to soup. Cook and stir until leaves wilt, 2 to 3 minutes.
• Stir in white beans; continue cooking and stirring until pasta is perfectly cooked, another 4 or 5 minutes. Remove from heat and stir in grated cheese. Serve topped with grated cheese, if desired.