Fusilli

Fusilli acquires its form from a specific process of spinning pasta strips on a spindle rod until they spiral. Fusilli can be a tough pasta to make at home due to the somewhat complicated way of creating it. The secret to fusilli, however, is in the technique by which the spiral forms hollow holes on the surface of the pasta. This makes it an excellent choice when you want the pasta to really hold in the sauce in each bite — anything from thick, meaty sauces to light vinaigrettes in a pasta salad.

Delighted Cooking further mentions that because most store-bought fusilli is produced from firm durum wheat, it retains its form nicely even when reheated after refrigeration. If you're creating pasta meal preps ahead of time and don't want your pasta to turn mushy when warmed, try substituting fusilli for other noodles. While classic fusilli is just a twisted strip of dough, there is also a type of fusilli known as fusilli bucati, which is a spiral pasta with a hollowed core. Fusilli lunghi, on the other hand, is similar to regular fusilli but in a longer, ribbon-like shape.