Nothing has changed in the preparation of these handmade Fusilli over the last four hundred years! The “fusillare” nannies still twist long stripes of pasta dough around a thin rod and, with a movement of their forearms, create the shape that characterizes this cut, making every single fusillo unique. You will often find the this cut served at a Southern Italian grandmother’s table for Sunday lunch.
The selected semolina wheat used in this pasta is strictly of Italian origin and of the best quality, including the Senatore Cappelli variety which is renowned for cooking to al-dente. It also gives the pasta a golden color. Bronze cut pasta molds create a rough and porous texture much like homemade pasta. The low temperature drying method known as cirillo preserves the distinct texture and aroma.