Nuh'un Ankara Fusilli, known in Turkey as burgu makarna, is a spiral pasta made only from durum wheat semolina. The twists catch thick sauces, grated cheese and small pieces of vegetables, so it works well with a tomato and minced-meat sauce, with roasted peppers and olive oil, or in a cold salad with sweetcorn, peppers and a lemon dressing.
Boil it in plenty of lightly salted water; the manufacturer gives about 7 to 9 minutes for this shape, and you can stop a minute earlier if you plan to bake it. Drain well and serve straight away. A simple Turkish-style option is to toss it in butter with a spoonful of tomato paste and finish with yoghurt and dried mint.
Per 100 g of dry pasta the manufacturer lists 357 kcal, 10.7 g protein and 2.9 g fibre. The pack contains wheat, so it is not gluten free. Store the 500 g bag somewhere cool and dry, away from sunlight; shelf life is two years from the production date.