Fusilli pasta is a popular Italian pasta shape which has been widely exported to all over world. It is among the most common of the more unusually shaped pastas, since fusilli is highly versatile in the kitchen. It can be eaten plain as a pasta dish, but it can also be baked into casseroles, used in pasta salads, and added to soups.
Fusilli is a diminutive of fuso, the Italian word for “spindle.” Some people also call it pastarotini, in reference to the rotating, twisted shape. The shape of fusilli pasta makes it well suited to hold an assortment of sauces. The small crevices of the helix shape can hold on thin, very light sauces, while the springy shape holds up under heavy meat sauces as well. The best fusilli pasta is made with hard durum wheat. This wheat will be dense and chewy when cooked and it will also help the pasta hold its shape if it is cooked longer. Fusilli pasta made from durum wheat can be used in dishes which need to be reheated, as the pasta will not fall apart as readily as pasta made from soft wheat.

Organic Certification: Lacon Quality Certification Pvt. Ltd.
As per NOP (USDA), NPOP (Govt. of India).

S. No.	Quality Parameters	Targeted Standard Values at Morarka Organic
		Values	Remarks
1.	Defined & tested through sensory verification
1.1	Color of the product	Cream	Normal known and accepted color
1.2	After cooking aroma of the product	Characteristic	Normal known and accepted aroma
1.3	Texture of the product	Hard but not brittle	Normal known and accepted texture
1.4	Foreign matter as maximum in percentage	NIL	Organic or inorganic matter other than food like husk, weed, sand, chaff
1.5	Length as maximum in percentage	32.5%	Long coiled tubes/ rods (like a thin telephone cord)
1.6	Width of the product (mm)	8.4 mm	Indicates the shape of pasta
1.7	Pasta wall thickness	2.5	Affect the length of time it takes to cook the pasta
2	Tested through chemical process verification
2.1	Moisture content in the product as maximum in percentage	10.0%	Maximum moisture level recommended for safe storage
2.2	Gluten in the product	Yes; pasta is made from wheat	Protein component that gives elasticity
2.3	Aflatoxin (µg/kg) as maximum	10 µg/kg	Fit for human consumption (presence of mycotoxin)