Long dried spiral fusilli, made with durum wheat semolina. A Sunday lunch pasta, for rich sauces.
Dried pasta from Campania, made with durum wheat semolina. These fusilli are about 25 to 30 cm long. The spiral comes from a strand of dough wound around a rod.
The surface is rough and the corkscrew shape holds the sauce along its whole length.
Serve them with Neapolitan ragù, a ricotta cream, or vegetables and sausage.
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