Fusilli is a spiral-shaped, corkscrew pasta traditionally made by winding a strand of dough around a thin rod. It is most closely associated with southern Italy, particularly Campania and Molise, though its exact age is debated: some accounts trace it to Arab-influenced medieval pasta-making techniques, while local legends date specific regional versions to as late as the 16th century. Made from durum wheat semolina, it has a firm, al dente bite, and its ridged spirals trap thick sauces well, which is why it's often paired with chunky ragù, pesto, or creamy cheese sauces rather than thin, brothy ones. It is closely related to rotini, a similarly tight corkscrew shape; fusilli's spiral is typically longer and looser, though the two names are often used interchangeably.