Dried pasta twisted into a tight spiral, made with durum wheat semolina. For ragùs, pestos and sautéed vegetables.
Dried pasta from Campania, made with durum wheat semolina. The name comes from sfizio, a small craving for something tasty. They are ribbons twisted into a stretched spiral, close to elongated fusilli.
The sauce clings to the coils, inside and out, and the pasta stays al dente.
Serve them with a meat ragù, a basil pesto or a walnut cream, or with cherry tomatoes, olives and capers.
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Dried pasta twisted into a tight spiral, made with durum wheat semolina. For ragùs, pestos and sautéed vegetables.
