Below is a list of all known varieties for Fusilli. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Fusilli (Bronze-Cut) | Pasta extruded through bronze dies, giving the spirals a rough, porous surface ideal for trapping chunky sauces. |
| Fusilli (Gluten-Free) | Fusilli made from alternative flours (e.g., rice, corn, or legumes), providing a gluten-free option for the corkscrew shape. |
| Fusilli (Herb Infused) | Spiral pasta infused with a mix of dried Italian herbs (basil, oregano). |
| Fusilli (Mezze/Short Cut) | A shorter, smaller version of the standard Fusilli, often used in soups, stews, or pasta salads. |
| Fusilli (Saffron Dough) | Spiral pasta infused with saffron for a yellow color. |
| Fusilli (Spelt Flour) | Fusilli made from spelt flour, giving the pasta an ancient grain flavor and a slightly different texture. |
| Fusilli (Whole Wheat) | Spiral pasta made from whole durum wheat flour, offering a more rustic flavor and higher fiber content. |
| Fusilli Bucati (With Hole) | Long, spiral pasta extruded with a hole running through the center (bucato), allowing sauce to coat both the inside and outside. |
| Fusilli Lunghi (Long Strand) | A very long, un-cut corkscrew shape, often treated like long pasta strands such as spaghetti or linguine. |
| Fusilloni | Fusilli are a variety of pasta from southern Italy, with a helical (corkscrew) or helicoidal shape. |