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Zaccagni Fusilli, 500g
Zaccagni Fusilli, 500g
1 400 Ft

Zaccagni Fusilli, 500g

Zaccagni Fusilli, 500g
Zaccagni Fusilli, 500g

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

1 400 Ft
Unit price: 2 800 Ft/kg
Info
Manufacturer
Zaccagni
Package
500g
Country of origin
Italy
Place of origin
Abruzzo
Group size
Short
Flour
Durum
Cooking time (min.)
11
Egg content
Without egg
Nutritional values
Average values per 100 g
 Energy 1496 kJ/353 kcal
 Fat 1,5g
    of which saturates 0,3g
 Carbohydrate 70g
    of which sugars 2,5g
 Fibre 3g
 Protein 14g
 Salt <0,002g
Tips for cooking
100 grams of pasta = 1 liter of salty water

Premium quality pasta doesn't need oil in the water, it is enough to stir the boiling pasta a couple of times in the first 2 minutes.

  • heat up the water in a tall pot, especially if you cook long pasta, then add salt
  • put the pasta in the boiling water, lower the heat when it starts to boil again
  • cook until the recommended time, then taste it to see if it is the texture what you wish for
  • drain it, do not rinse, just mix with any sauce and serve
  • for pasta salads cool it down under cold water
Video
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