Long Fusilli are one of the most striking pasta shapes in the Italian repertoire — long, thick corkscrew strands that combine the elegance of a long pasta with the sauce-holding power of a spiral shape. The word fusilli comes from fuso, the spindle traditionally used to hand-roll the strands into their characteristic twist.
What makes long fusilli special is the texture: the rough, bronze-die surface and the deep grooves of the spiral create a pasta that holds onto sauces far more effectively than spaghetti or linguine. Twirl it like spaghetti, watch it hold a pesto better than anything else on the plate.
Try it with
Basil or red pesto | Tomato and basil | Slow-cooked meat ragù | Aglio e olio
Cooking Instructions
Bring a large saucepan of salted water to the boil, add the pasta and cook for 12–15 minutes. Drain and dress with your favourite sauce.
Ingredients
Durum WHEAT semolina, water. For allergens see ingredients in capital letters. May contain mustard and soy.
Nutritional Values per 100g
Energy 1531 KJ / 361 Kcal | Fat 1.2g (of which saturates 0.2g) | Carbohydrate 73.0g (of which sugars 4.0g) | Fibre 3.1g | Protein 13.0g | Salt 0g
Production
Country of grain cultivation: Italy | Milling country: Italy | Produced in Italy by: Pastai Gragnanesi Società cooperativa, Via Giovanni Della Rocca 20, 80054 Gragnano (Napoli), Italy.
