Cooking Time: 20 minutes

Fusilli Con La Mollica from Basilicata region is a simple pasta recipe born from ingenuity making good use of old bread.

Fusilli are long thick pasta in the shape of corkscrews. You can buy, or if you are ambitious you can make yourself. Here is how.

Prepare a dough with semolina water and salt and shape it into small cylinders of half an inch. Cut them in 4 inches length. You need a small metal rod similar to a knitting needle.

Put the metal rod on top of each piece of dough and moving the hand, roll the dough around rod. Then retrieve the rod and let fusilli dry on a tablecloth.


Ingredients for 4 people:

  • 1 pound fusilli
  • 4 ounces olive oil
  • 2 cloves garlic crushed
  • hot pepper flakes
  • 6 ounces of dough from old hard bread crumbled
  • 2 tablespoons fresh parsley chopped
  • salt



In a pan, on low heat, put oil. When oil hot, add garlic, pepper flakes, bread crumbs and salt.

Stir with a wooden spoon a few seconds until bread crumbs take an amber color.

Have fusilli cooked and drained in a large bowl. Pour bread crumbs mixture over the pasta. Add parsley and mix well before serving.


Note:  use dough from Italian old hard bread loaf, the inside only, not the crust. To reduce  dough to fine, (not too fine) you could use a food processor. As it’s the case with popular recipes, there are variations. Some dissolve anchovies before adding bread crumbs. Some add pecorino, and more. Be aware that bread crumbs color quickly. Don’t let them burn.

More Italian Pasta Recipes from Italy’s Regions

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