Fusilli
Cooking Instructions
For best results, drain the pasta 1–2 minutes early and finish cooking it in the sauce. If desired, add a cup of the pasta cooking water to make your pasta dish even creamier.Average Nutritional Values per 100 g
| Energy | 1500 Kj / 354 kcal |
|---|---|
| Total Fat of which Saturated Fat | 1,2 g 0,3 g |
| Carbohydrates of which Sugars | 71 g 3,2 g |
| Dietary Fiber | 3,5 g |
| Protein | 13 g |
| Sodium | 0 g |
Frequently Asked Questions
Quick answers about our pasta, shipping, storage and wholesale purchasing.
What is this pasta made from?
Our pasta is crafted from premium Italian durum wheat and water, with a traditional bronze-die texture.
Where is it produced?
Bragagnolo pasta is made in Italy following a family pasta-making tradition dating back to 1839.
How should I cook it?
Cook in abundant salted boiling water and drain al dente. Finish directly in the sauce for best results.
Do you sell to restaurants and retailers?
Yes. Wholesale customers can apply for an account and access dedicated purchasing options.
How should I store it?
Keep the pasta sealed in a cool, dry place away from direct sunlight.
