Fusilli (pasta twists) belong to the very short straight cut pasta format and they are a speciality of the Campania region, in Southern Italy. They have a spiral shape with a 10 mm diameter,a 41 mm average length, and a thickness between 1,35 and 1,48 mm.
In ancient times Fusilli were hand made according to a method handed down mother to daughter, which consisted in twisting a "spaghetto" long thread of pasta, around on a knitting needle with a swift movement of a clever hand. This kind of ability reminded the movement of the spinning machine. In fact the word "fusillo" comes "fuso", spindle, the rod the spinners used to work with.
Very tasty with ragù napoletanaand ricotta sauces. Excellent also with tomato vegetable sauces with peppers, aubergins, olives and capers.
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The climate, the spring water and the soil of this marvelous island add quality and prestige to this product of the highest level: stone milling with dry system at low revolutions to avoid overheating of the product and preserving its organoleptic properties , slow extrusion, bronze drawing, long drying times (30-48 hours) at low temperatures, manual packaging do the rest.
