Fusilli are one of the most well-known traditional Calabrian pasta shapes, closely tied to the rural tradition. Their distinctive shape is achieved through a special process involving a rod: the dough strands are laid and shaped around this rod on a floured wooden board. An ancient gesture that brings to mind typical Sundays spent with family. The tapered shape and porosity of the pasta allow Fusilli to be enveloped by the sauce, making every dish rich and flavorful. Like all Valle del Crati durum wheat semolina pasta, Fusilli are also artisanally produced with selected Italian grains; thanks to low-temperature drying, the pasta retains a high content of proteins and nutrients. How to cook Fusilli Calabresi Traditionally, Fusilli are paired with hearty tomato and meat-based sauces, but their texture and porosity also make them perfect for vegetable-based sauces, mushrooms, and white fish ragù. They will make every meal special! Tips for perfect cooking Use 6 liters of water for 500 g Salt and when the water boils, add the pasta. Stir occasionally. Once cooked, drain and season to taste. Cooking time: 10-12 min. Ingredients: Durum wheat semolina, water. Allergens: Cereals containing gluten. Natural product, without preservatives and colorants. Storage instructions: Keep away from direct sunlight and heat sources. 500 gram package Recipes with Calabrian Fusilli Fusilli with lemon and fennel Fusilli alla mediterranea Fusilli with turnip tops and salmon Fusilli with carrot pesto and speck Fusilli with zucchini flowers, sun-dried tomatoes, and basil sauce
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Fusilli are one of the most well-known traditional Calabrian pasta shapes, closely tied to the rural tradition. Their distinctive shape is achieved through a special process involving a rod: the dough strands are laid and shaped around this rod on a floured wooden board. An ancient gesture that brings to mind typical Sundays spent with family. The tapered shape and porosity of the pasta allow Fusilli to be enveloped by the sauce, making every dish rich and flavorful. Like all Valle del Crati durum wheat semolina pasta, Fusilli are also artisanally produced with selected Italian grains; thanks to low-temperature drying, the pasta retains a high content of proteins and nutrients. How to cook Fusilli Calabresi Traditionally, Fusilli are paired with hearty tomato and meat-based sauces, but their texture and porosity also make them perfect for vegetable-based sauces, mushrooms, and white fish ragù. They will make every meal special! Tips for perfect cooking Use 6 liters of water for 500 g Salt and when the water boils, add the pasta. Stir occasionally. Once cooked, drain and season to taste. Cooking time: 10-12 min. Ingredients: Durum wheat semolina, water. Allergens: Cereals containing gluten. Natural product, without preservatives and colorants. Storage instructions: Keep away from direct sunlight and heat sources. 500 gram package Recipes with Calabrian Fusilli Fusilli with lemon and fennel Fusilli alla mediterranea Fusilli with turnip tops and salmon Fusilli with carrot pesto and speck Fusilli with zucchini flowers, sun-dried tomatoes, and basil sauce
