N° 63 Fusilli
Durum Wheat Semolina Pasta Short Pasta
From Neapolitan tradition and a classic to keep in the pantry, Garofalo Fusilli are golden bronze-drawn curls, excellent Pasta di Gragnano PGI.
Their quality is evident: even when the pasta is drained a minute after being cooked, it is resistant and al dente. They go well with Mediterranean vegetables and classic sauces.
- Cooking Time
10 minutes
- Weight
500 g
- Line
Durum Wheat
Semolina Pasta - Category
Special Shapes
- Drawing
Not Bronze-Drawn
- Surface
Rough
- Thickness
1,3 mm
- Length
45 mm
Thoughts and inspirations
The recipe of Garofalo Fusilli has origins in the pasta-making traditions of the Naples area.
They used to be prepared by hand, quickly wrapping the dough around a knitting needle.
They have different names all over Italy: ricci di donna in Calabria, incannulate in Apulia, turcinateddi or fusiddi in Sicily, maccarones a ferrittus in Sardinia.
How Garofalo Is Made
We take nothing for granted when processing our pasta.
Each step, each process draws on both ancient experiences and recent discoveries, as well as on an original interpretation of taste.
The passion for our work translates into an indefatigable quest for perfection.
Ingredients
Durum wheat semolina.
Origin of the Wheat
Country of cultivation: EU and not EU
Country of milling: Italy
Allergens
It may contain SOY and MUSTARD
Nutrition facts
per 100g
- Energy1489 kJ / 351 kcal
- Fat
of which saturated1,0g
0,2 g - Carbohydrates
of which sugars70 g
3,0 g - Fibre3,0 g
- Protein14 g
- Salt<0,01g
