Spinach Fusilli Fresh Pasta
Fusilli is one of the most iconic pasta shapes in Italy — a tightly spiraled pasta designed to grab onto every drop of sauce. Its corkscrew shape creates pockets and ridges that hold pesto, cream sauces, olive oil, butter, ragùs, and melted cheese exceptionally well. Around PastaBar, fusilli has always reminded us of old-school post hole diggers — rugged, twisted, functional, and built to work hard. It also happens to be Steph’s favorite pasta shape.
Our Spinach Fusilli is made fresh in-house using organic spinach, premium Italian semolina, and water. That’s it. No fillers, gums, preservatives, seed oils, artificial colors, or junk. Just real ingredients and traditional pasta-making methods.
The foundation of great pasta starts with the semolina, and ours comes from legendary Italian mill Molino Paolo Mariani— a family-run mill known for using carefully selected Italian wheats, traditional milling techniques, and exceptionally high-quality protein structures that create superior texture and elasticity in pasta. Their semolina develops strong gluten structure and authentic al dente bite while maintaining the deep golden color and flavor real pasta should have.
We also extrude our fusilli through traditional bronze dies, an old-world technique that creates a slightly rough, porous surface on the pasta. That texture matters — bronze-die pasta grips sauce instead of letting it slide off like slick industrial noodles. The result is better flavor, better texture, and a more authentic eating experience.
Simple ingredients. Bronze-die extruded. Organic spinach. Exceptional Italian semolina. Fresh pasta made the way it used to be.
Made fresh in-house by PastaBar.
