It was two Italian-Americans who developed the first machine for the industrial production of fusilli in 1924. The introduction of industrial processing techniques subsequently enabled pasta makers to make the typical spiral fusilli we know today, and make them in large quantities, as traditional fusilli was originally strictly handmade. The spiral, corkscrew shape was obtained by wrapping a strand of pasta dough around a long needle or thin rod, known as a ‘ferro’, using a particular method which was reminiscent of spinning. In fact, the name ‘fusilli’ comes from ‘fuso’ which means spindle. Handmade fusilli look quite different to the machine made versions and the method of making them and their shapes differ somewhat from region to region.
Each of the Buono pasta was individually selected at the Zaccagni Pasta Factory.
The secret that makes this pasta so delicious lies in the top-quality grain, that is milled so carefully, in the pure water that flows from the Majella mountain springs and in the drying process that sees the pasta dried slowly and gently at very low temperatures.
Ingredients: durum wheat, water
