Prepare the dough, combining all the ingredients in a bowl and working by hand until you get a homogeneous dough, then let it rest, covered, for at least 30 minutes, in order to stretch the gluten mesh again.
Take the dough, remove some small pieces and form thin cords (between 0.5 and 1 cm), then cut them to a length of 7-8 cm (if you want you can make them even longer, but they will be more difficult to work).
Flour your underwire well (so that the dough does not stick to it) and, one at a time, create your fusilli by rolling them over in a spiral.
At this point, gently remove the underwire from inside the macarone.
As they are ready, place the fusilli on a floured tray.
Cook the homemade fusilli like any other type of pasta: in lightly salted boiling water, then drain it al dente.
You can dress them as you like: here you can see them with a tomato sauce with basil and lots of Parmesan.
The underwire fusilli are ready: cook them by draining them al dente and season them to taste.
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