The FUSILLI | N°230 from the 1881 Collection by Stefano Berruto are one of the most historic and popular pasta shapes in Italy. Ours are obtained from the mixture of durum wheat semolina of Italian origin and water, slowly dried and drawn in the traditional way to ensure a rougher and more POROUS sheet. This helps the pasta to retain the condiments which therefore flavor it better.
Cooking time: 8 minutes
Weight: 500g
Type: Italian origin durum wheat semolina pasta
Die: number 235
Durum Wheat Origin: ONLY AND EXCLUSIVELY OF ITALIAN ORIGIN
The durum wheat semolina we have chosen is 100% of Italian origin.
The ideal condiments can be our sauces or our proposal in the RECIPES section - Fusilli with Pumpkin Fondue and Gorgonzola.
DID YOU KNOW THAT: Originally they were worked with a manual technique handed down from mother to daughter, which consisted of rolling the dough around a knitting needle, thus obtaining a type of dough in the shape of a "spindle"; hence the names of fusilli, propellers, spirals or rotini
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Average nutritional values for 100 grams of energy:
energy: 1476kJ / 348kcalfat: 1.1g of which saturated fatty acids: 0.1g
carbohydrates: 71g of which sugars: 3.5g
fiber: 3g protein: 12g
salt: 0.01g
Ingredients
Durum wheat semolina, waterAllergeni
Cereals containing gluten. It may contain traces of egg or soy
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