Another classic shape, widely used in Italy, also loved by children. At one time, fusilli were made by rolling the fresh pasta dough around a knitting needle, then removed and left to dry. The Fattoria’s fusilli have a particular design: a little smaller in diameter and with the coils of the spiral tightly wound in order to bind all types of sauce and to be able to amalgamate well. They are excellent with tomato sauce and with sauces made from vegetables such as aubergines, sweet peppers, courgettes as well as with sauces made with cheese, meat, etc.
A cooking tip: stir the pasta delicately, and only after a few minutes of cooking, to avoid it breaking.
Ingredients: 100% Durum wheat.