Very fresh fusilli al ferretto in a tray, made with durum wheat semolina. Hollow along their whole length, for robust sauces.
Very fresh pasta from Campania, made with durum wheat semolina, in a tray. The dough is rolled around a thin rod, the ferretto, which leaves a central hole.
The shape is elongated, 5 to 10 cm, and irregular. The rough surface holds the sauce.
Serve them with a lamb ragù, a tomato and sausage sauce or a 'nduja preparation.
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Very fresh fusilli al ferretto in a tray, made with durum wheat semolina. Hollow along their whole length, for robust sauces.
