Fusilli are certainly among the most fascinating pasta shapes, both for the particular spiral shape and for their processing method "like that of 200 years ago ...". Fusilli are in fact born from a special - and rare - skill of ancient fusillaie who twisted the dough using an underwire, with a particular, rapid movement of the forearm. An ancient process resumed today also for gluten-free formats !!!
Short Fusilli
Artisan pasta from Gragnano, made with only corn flour, rice and Gragnano water, with bronze drawing and subsequent slow drying.
500g