Fusilli La Molisana – Short Pasta

Generous fusilli that trap the sauce in their spirals

A sauce worked on for an hour that ends up at the bottom of the plate is frustrating. These fusilli have deep spirals that catch it and keep it all the way to the fork. Hot or in a salad, they hold up well.

What you will taste

• Texture: firm, the spirals resist under the tooth.
• Aromas: warm cereal when cooking.
• Taste: dense and round, a true durum wheat taste.

How to use it

• With a spicy tomato sauce with sausage.
• With a homemade pesto alla genovese, which slips into every spiral.
• In a cold salad, with burrata, sun-dried tomatoes and fresh basil.

Where it comes from

La Molisana was born in 1912 in Campobasso, in Molise, as a pasta workshop. Since 2011, it has belonged to the Ferro family, a family of millers. According to the business press, it is now the third semolina pasta brand in Italy.