Honouring Handmade Little Spirals From Grazzanise
I never make this dish to impress anyone. I make it to honour Pasta Fresca Cinzia, but I not-so-humbly admit the results are always impressive. The fusilli grabs the sauce, the sweet red and yellow pomodorinos do their job, basilico floats in delicately and this plate epitomises national pride with the red, green and white of Italy’s flag on the table.
These fusilli avellinesi a mano come from Cinzia, a fresh pasta business in Grazzanise, Campania, that pays homage to that period of history when every piece was shaped by hand.
They have machines now but, traditionally, they used a slender metal rod — u’ ferretto — to twist the dough tight, then slide it off and let it hold that perfect spiral.
This pasta has been made the same way for generations. The dough is simply flour and water. The tools change — knitting needle, umbrella spoke, copper wire — but the result stays honest. Short curls. Firm bite. A rough surface that hugs the sauce without begging for attention.
A Sauce Not Begging for Attention
I work with two kinds of tomato: pomodorini gialli and datterini rossi. The yellow ones cook down quick and bring sweetness without weight. The red ones take their time and hold a little acidity. Together, they give the sauce body and balance — no sugar, no paste, no long boil.
I start with red onion in a hot pan. Once it softens, I add the tomatoes. I keep the heat steady. The sauce builds on its own. No mashing, no reducing. When the tomatoes start to break, I kill the flame and toss in basil — by hand, always.
When it’s time to serve, I finish with Parmigiano Reggiano. I don’t melt it into the sauce. I let it land on the plate, where the steam brings out its edge.
What I Use (Serves 2-3)
For the pasta:
• 400g fusilli avellinesi a mano from Pasta Cinzia
For the sauce:
• 2 tbsp extra virgin olive oil
• 1 small red onion, finely chopped
• 250g pomodorini gialli, halved
• 250g datterini rossi, halved
• A handful of fresh basil, torn
• Sea salt and black pepper
To finish:
• Parmigiano Reggiano, grated
• More basil
• A final drizzle of olive oil
How It Comes Together
Boil the water.
Use a big pot. Salt it properly. Fresh fusilli only need 3 to 4 minutes.
Start the sauce.
Warm the olive oil. Add the onion. Stir until soft. Add the tomatoes. Let them cook down slowly. No lid.
Add basil.
Once the tomatoes break, turn off the heat. Tear in the basil and stir once.
Cook the pasta.
Drop it in. Stir gently. Taste one. It should bite back a little. Pull it early.
Combine.
Transfer the pasta to the pan. Toss it gently. Add a splash of pasta water if needed. Plate immediately.
Finish.
Grate Parmigiano over the top. Add a fresh basil leaf. Serve hot.
Nothing Fancy, Just Right
This plate doesn’t need a sales pitch. The pasta holds its shape. The sauce coats without drowning. The cheese gives you just enough salt and smoke to tie everything together.
