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Fusilloni are a larger version of the classic Fusilli. In the past, Fusilli were produced manually using a method passed down from generation to generation. A spaghetto was twisted on a knitting needle, a method very similar to the method of spinning yarn, and the term "fussilo" derives from the term "fus", a tool used in the spinning process. In this case, being produced from whole durum wheat flour, we call them Fusilloni Integrali. Fussilloni Integrali offer numerous nutrients with a good content of fiber and vitamins.
Store in a cool and dry place.
Boil water in a proportion of 1 liter to 100 grams of product.
When the water starts to boil, add salt (1 heaped tablespoon to 2 liters of water or to taste) and wait for it to boil again.
Add the pasta to the boiling water and stir gently only a few times during cooking to maintain the original shape of the product. The cooking time is indicative for "al dente".
Finish cooking in a pan together with the sauce.
Faina de Grau Dur Integrala, apa.
Nutritional values per 100 g
| Energy value | 1464.6 kJ/346 kCal |
| Fats | 1.5 g |
| including saturated fatty acids | 0.5 g |
| Carbohydrates | 63 g |
| including sugars | 2.9 g |
| Protein | 13.5 g |
| Salt | 0.01 g |
| Fibre | 7.15 g |
Allergens
| Cereale care contin gluten |
| May contain traces of: |
| Oua |
| Soia |
| Fructe cu coaja |