Fusilli “Avellino Style”
Fusilli has been mentioned in texts from Naples dating back to the 1500s. The unique shape is spun by pressing and rolling a stick over pasta to wind them around in a corkscrew shape.
Traditionally fusilli are served with a ragu (a thick tomato sauce), or a Cacioricotta cheese and Tuscan truffles.
RICE FLOUR, WATER CORN FLOUR, EGGS, SALT, VEGETABLE FIBER (LEMON FIBER).
CONTAINS EGGS, MAY CONTAIN TRACES OF MILK.
-REMOVE AND GENTLY STIR FROZEN PASTA INTO 8 CUPS (1.8 L) OF BOILING WATER.
-COOK UNCOVERED STIRRING OCCASIONALLY UNTIL « AL DENTE» (APPROX. 2-4MINUTES).
-DELICATELY REMOVE PASTA USING A SLOTTED SPOON AND SERVE WITH YOUR PREFERRED SAUCE.