Organic Fusilli Cipriani

Weight: 500 g / 17.64 oz

Cipriani's Fusilli, an embodiment of pasta excellence, reflects the rich heritage of Italian culinary tradition. These tightly coiled spirals, meticulously crafted from the finest durum wheat semolina, exemplify pasta perfection in every twist.

The term 'fusilli' originates from the Italian word 'fuso,' meaning 'spindle.' Cipriani's commitment to quality shines through the artisanal production process. This technique imparts a textured surface to the pasta, allowing it to capture and hold sauces effectively, ensuring a delightful burst of flavors in every mouthful.

Code: 26002XX
€4.50
In stock

Cipriani's Fusilli pays homage to the esteemed legacy of pasta deeply rooted in Mediterranean history. Its versatility shines through its capability to seamlessly pair with an array of sauces, ranging from the classic simplicity of tomato-based sauces to more complex blends like pesto

Ingredients
Organic durum wheat semolina.
Conservation
36 months
Product Infos
Free from: Organic
Made In Italy
Nutritional Values
Carbs: 73.1g
Energy kCal: 362kCal
Energy kj: 1534kJ
Fats: 1.5g
Fibers: 2.9g
Proteins: 12.5g
Salt: 0.001g
SatFats: 0.3g
Sugars: 2.9g

The Traditional Recipes

Fusilli with Meat Sauce

In the old days fusilli, a corkscrew-shaped spaghetti, was always made by hand. Like its ancestor, the modern machine-made version is especially good with a ragù (meat sauce), which gets trapped in the curves of the pasta.

SERVES 6 AS A FIRST COURSE OR 4 AS A MAIN COURSE

  • 1 Bolognese Meat Sauce 
  • salt
  • 1 pound fusilli or other dried pasta (450g) or 3/4 pound dried tagliolini or tagliatelle (egg pasta) (330g)
  • 2 tablespoons unsalted butter, softened (30g)
  • 1/3 cup freshly grated Parmesan cheese (40g) plus extra to pass at the table freshly ground pepper

Bring a large pot of water to a boil.

Gently heat the Bolognese Meat Sauce in a large skillet. Salt the boiling water and cook the fusilli for about 8 minutes (about 2 minutes for egg pasta) or until al dente. Drain the fusilli and add it to the sauce along with the softened butter and cheese. Toss to combine well, taste, and season with salt and pepper.

Serve hot and pass around a small bowl of Parmesan cheese.

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