Fresh fusilli rolled around a thin rod, made with durum wheat semolina. Hollow in the centre, they take robust sauces well.
Fresh pasta from Campania, made with durum wheat semolina. The rope of dough is rolled around the ferretto, a thin metal rod. Once the rod is removed, a hole runs along the whole length.
The shape is elongated, 5 to 10 cm, slightly irregular, with a rough surface. The sauce goes into the tube and clings to the outside.
Serve them with a lamb ragù, a tomato and sausage sauce or a 'nduja sauce.
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Fresh fusilli rolled around a thin rod, made with durum wheat semolina. Hollow in the centre, they take robust sauces well.
