Fusilli are long, thick, corkscrew shaped pasta. The word fusilli presumably comes from fuso “spindle”, as traditionally it is "spun" by pressing and rolling a small rod over the thin strips of pasta to wind them around it in a corkscrew shape. This allows for a rough texture that holds sauce beautifully.
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.