FUSILLI - this corkscrew spiral is another slightly more modern pasta that came into its own as machine extrusion gained popularity in the mid 1920’s. This shape’s origin can be traced back to handmade pasta using the ferro where the dough is wrapped around the rod in a spiral shape to make the Sicilian pasta, busiate.

Made with our signature blend of durum wheat semolina flours, this firm favourite goes well with everything from a freshly made pesto to a super slow cooked, 12 hour ragu (see blog post for recipe).