Fusilli belong to the very short straight pasta cuts; they are a speciality of the Campania region. They have a spiral shape; they are 1.614" long, between 0.053" â€“ 0.058" thick, with a 0.393" diameter. Long ago, Fusilli were made with a traditional method, passed on from mother to daughter, by twisting with a swift and confident movement of the hands, a "spaghetto" around a knitting needle. This movement resembled the one of a spinning machine. The word "fusillo", as a matter of fact, comes from "fuso", spindle or rod typical of knitting.They are expecially tasty with ragÃ¹ (for example napoletana) and ricotta sauces. They also taste excellent with tomato sauces, adding peppers, eggplant, olives and capers.