Our Organic Fusilli Pasta is produced by Benedetto Cavalieri from Apulia in Southern Italy. Founded in 1872, the company has a long tradition of making the finest artisanal pasta from locally grown durum wheat. The wheat is farmed organically so is completely free from chemicals or pesticides.
Also, the pasta is made using traditional techniques passed down through the generations known as the ‘delicate method. This involves long kneading, slow pressing, drawing and drying the pasta at a low temperature. As a result, the pasta retains its natural chewy texture and delicious nutty flavour.
Each pasta shape is made with bronze dies, which gives a rough surface to the finished pasta allowing it to absorb sauces better.
Spirals of our Organic Fusilli Pasta are perfect for holding onto rich and creamy sauces. This versatile pasta tastes great in pasta bakes, salads or one-pan dishes. Why not make a Greek Feta Pasta Salad and drizzle with a little of our Oregano Extra Olive Oil to take it to the next level – it is sure to be a family favourite!
A Few Cooking Tips
Do it the Italian way and always cook pasta in a large pan of salted, boiling water. If you don’t give the pasta enough space to move in the pan, it will stick together. Italians say the water should be as salty as the sea to flavour the pasta. There is no need to add olive oil to your pasta when cooking. It won’t prevent it from sticking together
In Italy, the pasta and sauce are always combined in the pan to ensure every piece of pasta is coated. Don’t cook the pasta all the way through in the water. Instead, drain it when it still has a little bite, then add to the sauce and continue cooking for a few minutes more until the pasta is cooked and has absorbed a little of the sauce.
When draining the pasta, make sure you save a cup of the pasta water. Then, when you add the pasta to the sauce, splash in a little of the water if it looks too dry. The starch in the water will help the sauce cling to the pasta.
Cooking Time for our Organic Fusilli : 12-13 min