Fusilli on ferretto
Small hollow, twisted sticks of dried durum wheat semolina pasta. For ragùs and tomato sauces with ricotta salata.
Product information
- Origin
- Campania, Italy
- Allergens
- Gluten
- Storage
- Store in a dry place, away from light and heat; 36 months from production.
Dried pasta from Campania, made with durum wheat semolina. The name comes from the ferretto, the rod around which the dough is wound. They are usually 5 to 8 cm long and pierced along their whole length.
The inner channel helps cooking and holds the sauce. The surface is rough and the bite dense.
Serve them with a meat ragù, a tomato sauce with ricotta salata or a vegetable pesto.
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Small hollow, twisted sticks of dried durum wheat semolina pasta. For ragùs and tomato sauces with ricotta salata.