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Gentile Tortiglioni (fusilli),  500g
Gentile Tortiglioni (fusilli), 500g
1 690 Ft

Gentile Tortiglioni (fusilli), 500g

Gentile Tortiglioni (fusilli),  500g
Gentile Tortiglioni (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.

Tortiglioni (the name means twisted) is a name variant of fusilli, because at Gentile only the strictly handmade pasta can bear the fusilli name.

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.

Ingredients: durum wheat semolina, water

1 690 Ft
Unit price: 3 380 Ft/kg
Info
Manufacturer
Gentile
Package
500g
Country of origin
Italy
Place of origin
Campania
Group size
Short
Flour
Durum
Cooking time (min.)
10
Egg content
Without egg
Qualification
IGP
Nutritional values
The manufacturer - Click on the picture!
Tips for pasta 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
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