Fusilli vs Vesuvio
Fusilli is short solid spiral, three blades twisted around a core. Vesuvio is tight spiral cone, like the volcano.
Side by side, to scale
10 mmFusilli: 35 to 45 mm by 8 to 10 mm
Vesuvio: 25 to 35 mm by 15 to 20 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Short shapes | Short shapes |
|---|---|---|
| Region | Campania | Campania |
| Section | Short solid spiral, three blades twisted around a core | Tight spiral cone, like the volcano |
| Length | 35 to 45 mm | 25 to 35 mm |
| Width or diameter | 8 to 10 mm | 15 to 20 mm |
| Surface | Smooth | Smooth |
| Hollow | No | No |
| Dough | Semolina and water | Semolina and water |
| Cook time | 9 to 12 min | 11 to 14 min |
| Brands with a page | De Cecco, Rummo, Garofalo, Mancini, La Molisana | not measured |
| Catalogue numbers | De Cecco no. 34, De Cecco no. 98, Rummo no. 48, Rummo no. 155, Garofalo no. 63, La Molisana no. 28 | not measured |
| Cook time across brands | 8 to 15 min | not measured |
| Brand dimensions | Rummo: 40 mm long, 10.5 mm across; Mancini: 40 mm long, 12 mm across | not measured |
| Energy, dry, per 100 g | 371 kcal (dry semolina pasta) | 371 kcal (dry semolina pasta) |
| Protein, dry, per 100 g | 13.0 g | 13.0 g |
| Products catalogued | 154 | not measured |
| Pairs with | Pesto alla genovese, Pasta salad, Vegetable ragu, Pomodoro, Tuna and tomato, Ricotta, Sausage ragu | Ragu napoletano, Sausage ragu, Pomodoro, Ricotta |
Fusilli
The spiral grooves trap sauce along their whole length, so fusilli takes chunky and creamy sauces that a smooth shape sheds: pesto, a vegetable ragu, tomato with ricotta, a cold dressing. It is the default pasta salad shape.
Vesuvio
A dense spiral with pockets between the turns, so it carries a Neapolitan ragu, a sausage sauce, or a thick tomato with ricotta.
Can you swap them?
Fusilli for vesuvio: yes, a spiral.
Both take Pomodoro, Ricotta, Sausage ragu.
Only fusilli: Pesto alla genovese, Pasta salad, Vegetable ragu, Tuna and tomato.
Only vesuvio: Ragu napoletano.
Sources
- Dimensions, surface, dough, and cook time: each shape page names the brand page, spec sheet, or measured box behind every figure.
- Brands, catalogue numbers, brand cook times, and brand dimensions: the brand product pages linked on each shape page, read on 2026-08-25.
- Energy and protein: USDA FoodData Central, per 100 g of the dough, public domain.
- Products catalogued: Open Food Facts, Open Database License, read on 2026-08-25. A crowd database: a count is a floor.