Homemade Fusilli Lunghi
250g pasta dough, made day before and rested in fridge
Tear little cherry-sized pieces of pasta dough off your dough and roll out on a floured surface into long thin sausage shapes about 5mm thick and cut into pieces about 5 inch long.
Get four wooden kebab skewers or a knitting needle and rub with a little olive oil then wrap the pieces of pasta dough around the skewer to resemble a spring or telephone cord.
Leave the spirals on the skewer while you repeat the process with the other three skewers then take off the spiral you made first gently and make another one. Repeat till you have used all your pasta dough.