Pasta/Noodles ﾖ Not Ready to Eat (Shelf Stable)
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. Available in 16.0 oz and 5 lb pack. ﾕ Cooking time: 11 min - Al dente: 9 min

Ingredients: Durum Wheat Semolina, Vitamins (niacin, Thiamine Mononitrate, Riboflavin, Folic Acid), Iron (ferrous Lactate). Contains Wheat. May Contain Soy.

Allergens: Not Available

Storage: STORE AWAY FROM HEAT, HUMIDITY AND DIRECT SUNLIGHT

• SLOW DRYING We still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for a superior quality pasta.
• COARSE-GRAIN SEMOLINA We use only ﾓcoarseﾔ-grain semolina flour in order to preserve the integrity of the gluten and obtain a pasta which is always ﾓal denteﾔ.
• COLD MAJELLA MOUNTAIN WATER We make our dough solely with cold water from the Majella mountains, at a temperature of less than 59ﾰ F ensuring perfect firmness when cooked.
• BRONZE-DRAWN TEXTURE We craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauce.