Riscossa Fusilli Bronze-cut Pasta, 500g

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Bronze Cut Fusilli shaped pasta is traditionally formed by rolling strips of pasta over a rod to create the twisted shape. Fusilli works well with any sauce, added to soups, or turned into a salad.
Instruction for use: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes according to taste drain and serve with your preferred sauce.
The dies used for extrusion affect the shape, color, and texture of your pasta. By all criteria, bronze dies tend to produce higher-quality pasta noodles.
Quality has always been a question of method. And that is why our pasta is bronze-cut, a traditional procedure which roughens its surface, so that it can hold sauces and seasonings much better. Our pasta is dried slowly, which is the best way of preserving its excellent organoleptic and nutritional properties.
Riscossa pasta maintains the tradition of suberb Italian Pasta as it has 13% protein (most other Italian pasta is 12% or lower), good tenacity and gluten index, good color natural, no additives, Non GMO, no colorant, no preservative and is made from 100% durum wheat selected.

Description

Pastificio Riscossa has been in the business for over a hundred years and is one of the most respected names in the food industry in Italy. The Sunshine of Puglia since 1902 has witnessed the harvesting of the finest durum wheat for our pasta. Riscossa delivers directly to your home the aromas and flavors of the Mediterranean tradition. We are pleased today to offer new pasta shape of Bronze-cut Pasta – 100% Italian Wheat. This Bronze cut Fusilli pasta is a corkscrew-shaped pasta, but it has a much tighter spiral. Fusilli noodles also resemble springs. The name comes from the word “fuso,” or spindle. as traditionally it is “spun” by pressing and rolling a small rod over the thin strips of pasta to wind them around it in a corkscrew shape its made from 100% Italian durum wheat grown in Puglia in Southern Italy and are produced using a bronze die. Pasta produced in bronze pasta dies are known as bronze-cut pasta, bronze cut means that the raw pasta dough is extruded through a piece of bronze metal with a hole or holes sized for the shape of pasta desired. Compared to regular pasta, it has a more saturated golden color and a rougher, more porous texture than the one made in Teflon dies. The most crucial benefit of bronze die cut pasta is that it results in pasta that have a slightly rough surface. A rougher surface helps sauce and other recipe ingredients stick to the noodle, creating the perfect bite with every bite. Quality has always been a question of method and that is why our pasta is bronze-cut, a traditional procedure which roughens its surface, so that it can hold sauces and seasonings much better. Our pasta is dried slowly, which is the best way of preserving its excellent organoleptic and nutritional properties.Fusilli shaped pasta is traditionally formed by rolling strips of pasta over a rod to create the twisted shape. Fusilli works well with any sauce, added to soups, or turned into a salad. This shape also bakes well in a casserole.