The Fusilli are a typical pasta format of the southern Italian food tradition.
In ancient times they were processed at home by using a spindle, hence the name "fusilli", or also known as "springs". The spindle is a wire around which the dough is rolled. Subsequently the same format also symbolizes the name "helix" because of the similarity to the helices of the augers with which the durum wheat is loaded.
Our Spighe Molisane Fusilli works well with many types of sauces and seasonings, such as the classic meat sauce or pair it with with seasonal vegetables.

Our Fusilli are made with pure Matese water and durum wheat semolina, strictly Italian.

Fusilli processing:
Our Fusilli are handcrafted, using an extrusion technique thanks to a modern and technological bronze extruder. The drying lasts about 3 days at a temperature of 40 degrees, therefore in an almost natural way. Drying takes place in a static cell, with constant values ​​of temperature and humidity, to guarantee uniform drying of the product and to avoid cracking or cracks during cooking.

Nutritional values:
Pasta is one of the basic products of the Mediterranean diet and represents an excellent source of carbohydrates. It is also naturally low in fat and sodium. For an average adult a consumption of about 80g per serving is recommended.
Energy value: 350kcal / 1490kj
Dietary fiber: 3g
Fats: 1.5g of which saturated: 0.4g
Carbohydrates: 70g of which sugars: 2.5g
Protein: 13g
Sodium: 0.01g

Size:                                                                                                         500g/17.65oz.