Making fusilli pasta.

Joined Sep 25, 2006
Hi all,

I never really used my membership here and hope someone may be able to help me. I have googled this and come up with nothing. Well, I found the fusilli irons that Marcato sells and that's it. How do you make this pasta by yourself? How are the irons used? Anyone know?

Joined Feb 13, 2008
Make pasta dough. Roll it out (preferably with a pasta roller like an Atlas or the KA roller attachment). Cut it into strips (ideally with a pasta cutter, as an attachment to the roller). Wrap the strips around the irons so each strip is a helix. Let them dry long enough to hold their shape, then withdraw the irons. Break or cut the resulting helices into appropriate lengths.



Staff member
Joined Mar 29, 2002
The commercial stuff is extruded. This gives you some shape options that are more work to achieve with home hand techniques.
Joined Sep 25, 2006
I see. I was curious because I have been getting more and more into making as much of my home cooked food from as scratch as I can. I bought a food mill and wish to **** that I had bought one a long time ago as I am having the time of my life with it. I made some tom paste earlier and got to thinking about how, in all the years I worked as a cook I had never once made my own pasta. Sad, really. So I have been reading up on pasta makers and whatnot and came across the fusilli rods. I may end up trying this.
Joined Sep 25, 2006
H-E-Double Hockeys Sticks is censored? Ok. I had no idea it would have been. Sorry if I stepped on toes.

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