Fusilloni is thick, corkscrew shaped pasta. The word presumably comes from 'fuso' meaning: spindle, as fusilloni was traditionally spun by rolling a small rod over the strips of pasta to wind them around it and into a corkscrew shape.
You are probably familiar with fusilli and wondering what's the difference. Well, when comparing fusilli vs fusilloni, the main difference is that fusilloni are much larger.
Big pasta lovers who love paccheri, will also appreciate fusilloni pasta.
Here are a few ides on how to enjoy fusilloni:
- Baked fusilloni following one of our pasta bake recipes
- Enjoy fusilloni with our Belmorso red pesto
- Fusilloni are equally delicious with cannonata and other vegetable sauces
How to use:
Bring a large saucepan of water to the boil, add salt and the pasta. Cook the pasta, drain and dress with one of our delicious sauces or pesto's. Cooking time: 12-15 mins.
Durum wheat semolina pasta
Durum WHEAT semolina, water.
For allergens see ingredients in capital letters. May contain mustard and soy.
Average values per 100g
Energy 1531 KJ/361 Kcal
of which saturates 0,2g
of which sugars 4,0g
Store in a cool and dry place.
Country of grain cultivation: Italy
Milling country: Italy
Product in Italy by: Pastai Gragnanesi Società cooperativa-Via Giovanni Della Rocca 20-80054 Gragnano (Napoli)-Italy.