For Gary about fusilli

Not only do they produce it in the USA, they've also built plants in Mexico.
I do like Barilla - it may not be artisinal, but it is very forgiving.

I've lived in Europe and the U.S. and one thing that has taught me is to shut up and listen because 10 different people with 10 different viewpoints can all be right from their own particular perspective.

Are you telling us to shut up Gary?

even though the shape isn't quite identical to fusilli bucati corti - the helix is pulled out more, like a corkscrew; the cut version is tight like a spring.

Same here Robin...the long fusilli that I found was also a more like a corkscrew and was less tight than the cut version. I wonder how they cook up? I might have to buy some to see.

I will also have to go back to my hometown to see what they have...I grew up in a very Italian-American area, so they might have more fusilli there.

Robin - does your Barilla call your cut fusilli "fusilli Bucati corta" or "cellantini"?

[Robin Garr]

Same here Robin...the long fusilli that I found was also a more like a corkscrew and was less tight than the cut version. I wonder how they cook up? I might have to buy some to see.

Just like bucatini (which I love) in my opinion ... only the spiral makes it nice for thick pasta sauces with small bits, like Tuscan ragu.

Robin - does your Barilla call your cut fusilli "fusilli Bucati corta" or "cellantini"?

Fusilli Bucati Corti ... "Callentini" is a new one on me!

Divella is ok as pasta brand ... yes from Bari not far from where I grew up.

The long fusilli go great with a simple sauce made out of basic tomato sauce (passata, little water, oil, one entire onion simmering for 20' or so) mixed with fresh ricotta and basil leaves.

I have GOT to stop reading food posts when I haven't had time for breakfast and lunch is still hours away!

Now I am craving pasta.