Long Fusilli

Categories: Pasta , Gragnano PGO

Long 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.

Although we don't know who invented them and how that happened, we can say that these long curly pasta noodles originated in Campania.

Long fusilli pasta, which some call giant fusilli or fusilli giganti, are delicious with rich warm sauces but also with simpler salad-style dressings.

Here are a few recipes ideas:

1. Fusilli lunghi with an aubergine tomato sauce

2. Fusilli lunghi alla crudaiola

3. Fusilli lunghi with ragù bianco

You can also use this long thick fusilli pasta to make carbonara, arrabbiata, and bolognese.

Long fusilli, like all Taste with Gusto Pasta, is made following the slow-drying process. This is an artisan method that allows pasta to dry for several hours and at low temperatures. It allows the pasta to retain the colour, scent, and taste of the wheat. The result is a pasta that tastes good on its own and has a beautiful rough and aldente texture after cooking.


If you like long fusilli pasta, you will very likely like black squid spaghetti and bucatini.


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.

Plastic Bag

Average values per 100g
Energy   1531 KJ/361 Kcal
Fat 1,2g
of which saturates 0,2g
Carbohydrate 73,0g
of which sugars 4,0g
Fibre 3,1g
Protein 13,0g
Salt 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.

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