Massa Fusilloni Pasta

Massa Fusilloni: The Grand Spiral

Massa Fusilloni is the majestic, oversized sibling of the classic fusilli. These large, corkscrew-shaped spirals are a triumph of Neapolitan pasta design, engineered to maximize surface area. Crafted from premium durum wheat semolina and extruded through traditional bronze dies, they feature a rough, sandpaper-like texture that acts as a "sauce magnet."

The deep, sweeping curves and tight twists are specifically designed to capture chunky vegetables, thick meat sauces, or heavy creams. With its robust al dente bite and impressive plate presence, Massa Fusilloni turns every forkful into a hearty, architectural dining experience.

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Because of their deep grooves, these spirals are incredible at holding onto creamy sauces with small, hidden ingredients(like peas or pancetta).

his Creamy Gorgonzola and Walnut sauce is a classic Northern Italian pairing. The wide spirals of the Massa Fusilloni act like a screw, drawing the velvety sauce into the center while the crushed walnuts get trapped in the tight twists.

Ingredients

• Pasta: 1 lb Massa Fusilloni
• Cheese: 6 oz Gorgonzola Dolce (the "sweet" and creamier version)
• Cream: 1 cup heavy cream
• Crunch: ¾ cup walnuts, toasted and roughly chopped
• Freshness: 1 tbsp fresh parsley, chopped
• Cheese: ½ cup freshly grated Parmigiano Reggiano
• Spice: A crack of black pepper (no salt needed, the cheese is salty!)

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Instructions

1. The Toast: Toast the walnuts in a dry pan over medium heat for 3–5 minutes until fragrant. Set aside.
2. The Melt: In a large skillet or saucepan, bring the heavy cream to a gentle simmer over low heat. Crumble in the Gorgonzola. Whisk slowly until the cheese has completely melted into a smooth, thick sauce.
3. The Pasta: Boil your Fusilloni in salted water until al dente . Important: These large spirals take longer to cook than standard pasta, so start testing them 2 minutes before the box suggests.
4. The Marriage: Using a slotted spoon, transfer the pasta directly from the water into the Gorgonzola sauce. Add a splash of pasta water and toss gently. The sauce should coat the "ribbons" of the spiral entirely.
5. The Finish: Turn off the heat. Fold in the Parmigiano, the toasted walnuts, and the parsley.

The Secret: If the sauce looks too thick, add more pasta water. The starch in the water helps the heavy cream emulsify so it doesn't just sit at the bottom of the bowl.

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Wine Pairings

• The Sweet Contrast: A Moscato d'Asti or a Sauternes. The sweetness of the wine balances the "funk" of the blue cheese perfectly.
• The Bold White: A buttery Chardonnay. The oaky notes of the wine mirror the toasted flavor of the walnuts.
• The Red Choice: A Barolo or Nebbiolo. These wines have enough tannin to stand up to the high fat content of the cream and cheese.