Very fresh long fusilli in a tray, made with durum wheat semolina. For ragù and ricotta sauces.
Very fresh pasta from Campania, made with durum wheat semolina, in a tray. The rope of dough is wound around a rod, giving long spiral strands that are hollow in the centre.
The sauce runs inside and out, and the pasta keeps its spring.
Serve them with Neapolitan ragù, tomato and slow-cooked meats, or with a ricotta sauce.
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