{"product_id":"campofilone-fusilli-hartweizenpasta","title":"Fusilli – Durum Wheat Pasta","description":"\u003ch2 id=\"speakable-headline\"\u003eFusilli, the spiral pasta that holds sauce in every twist\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eLa Campofilone Fusilli are twisted Italian durum wheat pasta made from durum wheat semolina and water, bronze-drawn and slowly dried. This spiral shape from Campania catches and holds sauce in every twist instead of letting it simply slide off.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eFusilli\u003c\/strong\u003e, sometimes called Spirelli, get their name from \"fuso\"—the spindle used to roll wool when spinning—and their twisted shape is reminiscent of exactly that. At La Campofilone, they are made from only two ingredients, durum wheat semolina and water; they are twisted and about 4 centimeters long when cooked, with 2 to 3 complete turns per piece.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Campania, but long since at home everywhere\u003c\/h3\u003e\n\u003cp\u003eThese spiral noodles originated in Campania in Southern Italy, where the dough was originally wrapped by hand around a thin knitting needle. Today, bronze dies take over this job, but the basic principle remains the same: a long strand of dough laid in twists.\u003c\/p\u003e\n\u003cp\u003eIt is precisely these twists that make the pasta so practical: flexible enough to literally trap sauce, robust enough for salads, and sturdy enough to be baked in the oven with cheese without falling apart. You can tell immediately from the finished plate whether enough sauce has clung to the twists or if it is just sitting on top.\u003c\/p\u003e\n\n\u003ch3\u003eNapoli, Arrabbiata, or Amatriciana\u003c\/h3\u003e\n\u003cp\u003eClassic tomato sauces are the natural home of Fusilli: Sugo alla Napoletana, fiery Arrabbiata, or the savory Amatriciana with bacon and chili. All three stay caught in the twists instead of simply sliding off the plate.\u003c\/p\u003e\n\u003cp\u003eBriefly heated and mixed with the hot pasta, the \u003ca href=\"\/en\/products\/eggerhof-amatriciana-sauce-210g\"\u003eAmatriciana sauce from Eggerhof\u003c\/a\u003e settles into every twist, along with some grated Pecorino. Those who prefer it classic can reach for the \u003ca href=\"\/en\/products\/campofilone-spaghetti-hartweizenpasta\"\u003eSpaghetti from La Campofilone\u003c\/a\u003e instead; same workshop, different shape, but just as grippy, flavorful, and firm to the bite.\u003c\/p\u003e\n\n\u003ch3\u003eEnzo Rossi and the wheat from his own fields\u003c\/h3\u003e\n\u003cp\u003eSince 1998, Enzo Rossi has run the family business, which was founded in 1912 in the small coastal town of Campofilone on the Adriatic, today together with his wife and their daughters, Maria Vittoria and Federica. The same rule applies to the Fusilli as to all durum wheat formats from the workshop, as Enzo Rossi himself says: only their own durum wheat from the provinces of Ascoli Piceno and Macerata, GMO-free, harvested in summer and milled locally into semolina.\u003c\/p\u003e\n\u003cp\u003eThe semolina is processed with water into a firm dough and allowed to rest before being drawn \u003ci\u003eal bronzo\u003c\/i\u003e through the dies, which makes the surface grippy, rough, and sauce-friendly. It is then dried for 20 to 36 hours at a low, controlled temperature, significantly longer than industrial mass-produced pasta, which is often finished in less than half the time. In the \u003ca href=\"\/en\/collections\/la-campofilone-pasta-manufaktur\"\u003eentire La Campofilone range\u003c\/a\u003e, you will find other durum wheat formats from the same workshop.\u003c\/p\u003e\n\n\u003ch3\u003eBake for ten minutes at two hundred degrees\u003c\/h3\u003e\n\u003cp\u003eBoil the Fusilli in plenty of salted water for about 12 minutes until they still have a slight bite. Mix with a hearty tomato sauce, place in a baking dish, sprinkle with cheese, and bake at 200 degrees (Celsius) for about 10 minutes until golden brown. A handful of black olives and some capers in the sauce add extra flavor with little effort, and if you like, sprinkle some fresh oregano over the finished casserole before serving.\u003c\/p\u003e","brand":"La Campofilone Pasta Manufaktur","offers":[{"title":"500 g","offer_id":53071498936654,"sku":"040CAM0004","price":4.2,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/campofilone-fusilli-hartweizenpasta.jpg?v=1750982849","url":"https:\/\/norgutes.com\/en\/products\/campofilone-fusilli-hartweizenpasta","provider":"nur Gutes","version":"1.0","type":"link"}