Net wt. 17.6 oz/500 g
A super healthy and quick dish that you will love. Fusilli Pasta with Cherry Tomatoes and Arugula from the NY Times Cooking.
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Rustichella d’Abruzzo Fusilli / 17.6 oz
$8.95
In stock
Fusilli pasta is one of the most popular pasta shapes from Naples. Fusilli are tightly coiled corkscrews. The spiral shape is excellent at holding onto rich and creamy cheese sauces, but this classic can be served with any type of sauce. Because of their density, fusilli retain a pleasurable bite (i.e., won’t get mushy) when baked or chilled for pasta salad.
This spiral artisan pasta is made with durum wheat semolina and pure mountain water. Bronze extrusion dies are used to give the pasta the right “roughness” to hold the sauce, and the pasta is then dried for about 50 hours at a low temperature.
Fusilli works well with vegetable or meat ragù, or a gorgonzola cream sauce with nuts, or puttanesca sauces (garlic, olives, tomatoes, anchovies). The other classic to combine with Fusilli is “Ragù bianco con porcini” (Porcini mushroom white sauce).
Centuries of expertise and love of the very best quality make this pasta from the Abruzzo region of Italy the favorite of the world’s top chefs. Rustichella d’Abruzzo has been served at the White House and was a favorite of Luciano Pavarotti, among others. Rustichella d’Abruzzo is synonymous with quality and excellence. At this family-run artisanal pastificio in Abruzzo, they always craft their pasta using top-quality flours and pure spring water from the Apennine Mountains. The various pastas are extruded through hand-carved bronze dies for a rustic texture that holds sauce beautifully, then air-dried for up to 56 hours to further develop the flavor. Rustichella d’Abruzzo is part of the cultural and historic heritage of Italy.
Net wt. 17.6 oz/500 g
Shipping calculated at checkout.
