Cork-screw shaped fusillotti pasta that grabs every bit of sauce you add to it. Try it with pieces of chicken, Salvagno olive paste, finely chopped Italian parsley, capers and lemon zest
Rustichella fusillotti has a cooking time of approximately 12 minutes and has a high yield per kg.
Rustichella pasta is made with coarsely ground durum wheat from Puglia, in southern Italy. It always cooks to a perfect al dente and holds its texture. The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that is perfect for holding pasta sauce. The pasta is then slowly dried for up to three days, which contributes to its superior flavour and resilience.