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This pasta’s name comes from the word, “fuso,” which means “spindle.” Named so because traditionally, it was “spun” by using a small rod to press and roll over the strips of pasta, coiling them into the familiar corkscrew shape. Similar to penne or trofie pastas, fusilli have great grooves for sauces to cling to.
Fusilli is great for any kind of pasta dish, whether you prefer a heavy sauce, or lighter fare. You can have it alla caprese, with some cherry tomatoes, fresh basil, mozzarella, some salt, minced garlic, olive oil, and ground pepper. Or have it with a good meat sauce, and let it scoop up some of that sauce with each bite.
The Casa Rinaldi Fusilli Bronzo is made with a bronze die. A die is a mold in which pasta manufacturers push pasta dough through.
Modern industrial producers use Teflon dies, resulting in pasta that is smooth and shiny. Unfortunately, it means that sauce usually slides off. Bronze dies may be traditional but they are still the safest and quality option as compared to Teflon. Bronze dies make pasta that is a little courser, and more porous, allowing sauce to stick and cling.
Store dry, uncooked pasta in a cool, dry pantry for up to one year. Preserve freshness by storing dry pasta in an air-tight box or container. Store plain (no sauce or other ingredients) cooked pasta in a container or plastic sealable bag in the refrigerator for up to five days and up to three months in the freezer.