Named for the Italian word fuso, or “spindle,” fusilli was traditionally made by rolling thin strips of pasta around a small rod to create a corkscrew shape. This version is made using durum wheat semolina organically grown on a small cooperative of family farms in the rolling hills overlooking the Adriatic Sea. It’s especially good at holding onto sauces such as pesto and tomato and is an ideal choice for using in pasta salads.