Fusilli are a type of curly pasta, typical of southern Italian cuisine. The particular shape makes them suitable for different types of sauces, although the best combination is with fresh seasonal vegetables.
500g common wheat “00” flour
5 whole eggs and water up to a total of 250g
For tastier pasta, we suggest using a mix of 250g common wheat “00” flour and 250g durum wheat flour (semolina)”
Pour the flour into a bowl, then the eggs and water in the middle.
Mix with a fork to thoroughly blend the ingredients with the flour. Do not add salt!
Knead the dough with your hands until it is completely smooth and consistent. Remove the dough from the bowl and place it on a table, lightly dusted with flour.
Insert a small piece of dough into the Regina hopper and turn the crank. After a few moments the pasta will come out of the extruder. When it reaches the desired length, cut the pasta with the slicer. Repeat this step, adding the dough in small pieces. Lay the freshly cut pasta on a cloth or tray and dust it with flour using Dispenser.