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This large fusilli shape, with its voluptuous coils, holds onto sauces particularly well. Try with a sausage ragú, a simple tomato and basil sauce, or a pesto of sundried tomato, pine nuts and anchovies.
La Fabbrica della Pastahas been making pasta for three generations in Gragnano, a small town nestled in the hills near Naples, famous for its pasta production for over 500 years. Pasta from Gragnano is very special: made with local spring water and high-protein Durum wheat which helps keep the pasta al dente, then extruded through a bronze die, giving the pasta a porous texture that helps it bind with sauce, and dried slowly at a low temperature.La Fabbrica della Pastais amongst 12 remaining pasta makers in the region (down from the original 300), and became the very first pasta factory in the world to obtain IGP (Protected Geographical Origin) certification for its pasta. They were also the first pasta factory in Gragnano to make a bronze extruded artisanal gluten free pasta.
