Mix the two flours and place them in a fountain on the work surface. Knead with warm water, one whole egg, and a pinch of salt until you get a firm, homogeneous, and elastic dough; let it rest for a few minutes under an inverted bowl to prevent it from drying while preparing the fusilli.

Gradually separate small pieces of dough, roll them out with your hands as if they were little snakes, flour them, and cut them into sticks of 3-4 centimeters.

Create the fusilli by placing a wire on each stick and sliding it under the open hands, moving forward and backward until forming a long hollow macaroni in the center.

Remove each macaroni from the wire.

Place them spaced on the floured work surface and let them dry thoroughly.

Cook the pasta al dente in plenty of salted water and season with pork, lamb ragù or simple tomato sauce. Serve generously sprinkled with grated pecorino and horseradish.