Fusilli from Alce Nero, to make a quick meal or a gourmet dish!
Fusilli may be known in Greece as screws, but these pastas, with roots from central and northern Italy, owe their name to the wind where old hair was wrapped. In their characteristic spiral shape, however, they owe not only their name but also their flexibility in combinations. And this is because they trap even the lightest sauce inside them, resulting in successful pairings with homemade pesto as well as rich tomato or cheese sauces.

Packaging 500 grams.

Cooking Instructions:
The water should be boiling vigorously before adding the pasta. Just before it boils, add salt, preferably coarse. In 5 liters of water, use 1 tablespoon. Boil the pasta on high heat, with the pot uncovered, stirring occasionally to prevent sticking. Depending on the size, shape, and thickness of the pasta, different types have different cooking times. The same applies to two identical types of pasta from different brands. To prevent them from becoming mushy, follow the cooking time indicated on the packaging.