Fusilli come from Campania and belong to the short, straight cut family of pasta.
In the past, Fusilli were made by hand according to a method that was passed down from one generation to the next. You had to rapidly twist a strand of spaghetti around a knitting needle with a skilled hand. The ability required to perform this procedure is reminiscent of that of spinners and as a matter of fact, the term “fusillo” comes from “fuso” (spindle) which was the tool used by spinners.
This pasta is particularly good with meat and fish based sauces or with condiments made with ricotta. It is also perfect with vegetable sauces too that are prepared with a tomato sauce with peppers, aubergines, olives and capers.
- Durum wheat semolina pasta – may contain soy.
Traditional values (medi per 100g)
- Energy 1490 kJ/351 Kcal
- Fat 1,5 g
- of which: Saturates 0,3 g
- Carbohydrate 69 g
- of which: Sugars 3,4 g
- Fibre 2,9 g
- Protein 14 g
- Salt 0 g