I wanted to join the oversized fusilli pasta trend after spotting giant fusilli, also known as colonne pompei, all over TikTok and Instagram. However, the prices were staggering, ranging from 10 to 40 dollars! Considering my trusty spaghetti costs under two dollars, I couldn’t justify the expense. That’s when I thought, why not make long fusilli pasta from scratch?

The Ingredients

This pasta dough for long fusilli pasta comes together with just two ingredients: semolina flour and water. Semolina flour differs from your standard all-purpose flour, as it is a coarser grind of durum wheat with a slightly nuttier flavor and higher protein content. Semolina has less elasticity than all-purpose flour but much more plasticity. This consistency ensures that the pasta holds its shape during cooking. Bonus points to the fact that the ingredients to make long fusilli pasta from scratch are naturally vegan!

The Process

The process of making homemade long fusilli pasta is truly a labor of love. You will need a couple of hours to dedicate to the task, while time-consuming the process is relatively straightforward.

Prepare the Dough

I crafted the homemade long fusilli pasta entirely by hand—no fancy equipment required, just a rolling pin, knife, fork, wooden skewers, and a bit of elbow grease. To begin, the first step is making the dough. I opted for my work surface, but you can use a bowl if you prefer. Take three cups of semolina flour and create a well in the middle. Pour one cup of warm water into the center.

Start by whisking the flour with the water using a fork, working your way along the edge of the well. Once the water is absorbed, begin working it into a dough with your hands. The dough may start crumbly, but it will gradually come together as the water is absorbed and the gluten forms. Depending on environmental conditions, you might need an extra splash or two of warm water. Knead the dough until it becomes smooth and elastic, a process taking between 5-10 minutes. Cover the dough with a bowl and let it rest at room temperature for 30 minutes, allowing the flour to continue hydrating and the gluten network to relax.

Roll Out Dough

Next, divide your dough into thirds. Take one piece, and set the remaining two under the bowl. Lightly flour your work surface as needed. Shape your piece of dough into a ball and flatten it on the table with the palms of your hands. Begin rolling the dough out, lifting it off the work surface frequently to prevent sticking. Roll the dough out to about a foot in length, with the thickness a bit more than paper thin. Trim the edges to create a nicely shaped rectangle, then lightly dust both sides with flour to prevent your long fusilli pasta from sticking to the skewers later.

Cut Dough Sheet

Use a knife to cut strips, 1/4 to 1/8 inch wide, similar to linguini or fettuccine. While some fold the pasta sheet and cut it into strips, I prefer cutting the strips without folding to prevent the dough from sticking to itself.

Shape Long Fusilli Pasta

Time to shape your homemade long fusilli pasta, take the sharp end of a wooden skewer and secure one end of a dough strip by folding it over or around the point, pressing gently with your thumb and forefinger. Begin twisting the dough strip around the skewer to create spirals, leaving a small space between twists to prevent the pasta from touching itself while drying. Allow the skewers to dry on a lightly floured surface. Repeat the process with the remaining dough. Let all the pasta skewers rest at room temperature for two hours, allowing the dough to dehydrate slightly and help maintain its spiral shape.

Final Touches

Afterward, gently loosen the pasta from the skewer and remove it. Place the homemade long fusilli pasta on a lightly floured surface, ensuring each noodle does not touch. Remove the remaining skewers. In a large pot of boiling water with a generous amount of salt, cook the noodles thoroughly, which should take 1-3 minutes. Remove the long fusilli pasta from the water and toss it with your desired sauce. Bon Appétit!

fresh made long fusilli pasta ready for sauce

In conclusion

Crafting homemade long fusilli pasta is a rewarding culinary adventure that brings not only a delicious dish to the table but also a sense of accomplishment. From the simplicity of combining semolina flour and water to the meticulous process of shaping the pasta, each step is a testament to the art of handcrafted cuisine.

Choosing to make oversized pasta shapes at home not only allows you to participate in the latest culinary trends but also offers a cost-effective and personally gratifying alternative to store-bought options. The versatility of this pasta, whether paired with our classic marinara or a creative plant-based sauce, such as our smurf sauce, provides a canvas for culinary creativity.