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 d'Abruzzo is one of the few genuinely artisan pasta manufactures operating in Italy. They use a blend of only the highest grade hard durum wheat which they can source from Italy, Canada and Australia to achieve the ideal balance of proteins, flavour and texture. Once the dough is mixed, it is pressed through bronze dies which gives the pasta a rough and porous surface. This allows the pasta to cook evenly and bind better with sauces and flavours. The pasta is dried at low temperatures over 36 to 50 hours in static drying rooms with regulated humidity to allow the proper fermentation of the semolina and the flavour to fully develop. The pasta will hold its shape during cooking, par-cooking and reheating.