Asparagus is a favored ingredient in Venetian kitchens in the springtime. And its bountifulness is put to good use in this cheesy, green fusilli pasta dish.

Each step, each process draws on both ancient experiences and recent discoveries, as well as on an original interpretation of taste.The best part about this recipe is just how customizable it is. This recipe calls for rotini, but fusilli works just as well. Struggling with what to bring to your next summertime barbeque? Try out this meat lover’s pasta salad. If you’re looking for a versatile pasta shape, look no further than fusilli. With a simple bag of this pasta on hand, the tasty pasta-bilities are endless. Cucumbers, cherry tomatoes, red onion, kalamata olives, fusilli pasta, and feta are all tossed in a creamy Greek dressing. Nothing hits the spot like a bowl of good old mac and cheese. It’s hearty, comforting, and oh-so deliciously cheesy.

Perfect for the hot summer months, this easy pasta dish is light and so easy to prepare. It only takes 35 minutes to whip up. Salads just got a whole lot more exciting! This Italian pasta salad is a filling, fresh, taste explosion.Known almost exclusively as dischi volanti here in Italy, this pasta shape is also sold abroad as just volanti or messicani pasta (I guess because of the shape’s similarity to Mexican hats) or bonetti (meaning bonnets). A little dischi volanti pasta history.

The secret to this cream sauce is none other than full-fat coconut milk. You’d never guess it, as there’s not a single taste of coconut. Only pure creamy bliss. Cold and rainy days are made just a little bit better with a big bowl of this savory dream. It’s deeply rich and super satisfying. In 1955, apparently inspired by the above event, bronze die maker Garibaldo Ricciarelli from Pistoia designed a bronze die to make dischi volanti. The above mentioned pasta company, Pastificio Fabbri, have been using one of those bronze dies to make dischi volante pasta ever since. What are bronze dies? Sometimes, the simplest dishes are the best. And this fusilli al pomodoro really showcases that. The pure flavors of the ripe tomato are so fresh and delicious. Turn the heat down to medium-low and add the frankfurters and rosemary and cook for a few minutes more.It really is so simple. This recipe uses jarred sauce for an extra shortcut. Just season with a splash of red wine, some onion, and spices and it’ll taste entirely homemade. Garofalo has been making pasta for over 300 years in Gragnano near Naples in Italy, the home of pasta. Made from 100% robust desert durum wheat and shaped using a bronze dye gives Garofalo pasta its premium taste and texture. Try these fusilli pasta recipes for fun and filling dinners! From pesto to Alfredo to tomato cream, these fusilli dishes are for the win! Speaking of meat lovers, this Italian meatball soup is the hearty, comforting, and meaty soup you need to warm up. For this recipe to be a success, it’s essential to pasteurize the egg yolks and use very yellow ones. Start by browning the guanciale until it’s crispy, then take it out of the frying pan and dry it on a sheet of paper towel. Pasteurize the egg yolks in a bain-marie, bringing them to 138°F and mixing them with a whisk. When they reach that temperature, immerse the container in iced water, so it does not exceed 141°F.