Organic Fusilli Cipriani
With their beautiful spiral design they perfectly absorb every condiment. You can enjoy them one minute before the suggested cooking time
Cipriani durum wheat pasta is produced with 100% Italian organic semolina and its processing is made to preserve all the nutritional qualities; the very high protein index gives the pasta high elasticity and a good cooking resistance. Furthermore, thanks to the use of the copper die, a product with a rough texture is obtained that favors the absorption of the condiment.
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.