Gluten-Free Fusilli La Molisana – No. 28

Gluten-free fusilli that stay firm on the plate

Gluten-free pasta that turns to mush when drained, you know the type. These No. 28 fusilli keep their shape: the tight spiral catches the sauce and the pasta stays firm, even in a cold salad. Everyone at the table eats the same thing.

What you will taste

• Texture: firm under the tooth, without collapsing.
• Aromas: discreet and cereal-like.
• Taste: neutral and round, it leaves all the room for the sauce.

How to use it

• With a sausage ragù or a well-reduced pepper and tomato sauce.
• As a puttanesca, with capers and olives.
• In a cold salad, with a drizzle of olive oil and grilled vegetables.

Where it comes from

La Molisana was born in 1912 in Campobasso, in Molise, as a pasta workshop. Taken over in 2011 by a family of millers, the Ferro family, it now offers a gluten-free range alongside its semolina pasta.