De Cecco Semolina Pasta, Fusilli No.34, 1 Pound (Pack of 5) 16 Ounce (Pack of 5)

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De Cecco Semolina Pasta, Fusilli No.34, 1 Pound (Pack of 5) 16 Ounce (Pack of 5)

Regular Price: US$99.99

Special Price US$84.99

Availability: In stock

Supplier: De Cecco

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Pantry Staples Pasta & Noodles Pasta Fusilli

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Fusilli

Fusilli [fu'zilli] are long, thick, corkscrew shaped pasta. The word fusilli presumably comes from fuso, 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.

The term fusilli is also used to describe a short, flattened, twisted pasta known as rotini.


Wheat Selection We select only the best 'grano duro' (durum wheat) and extract the core, the purest part of the wheat, to retain all the nutritional value and a signature pasta with the distinctive and unique De Cecco taste and the superior cooking performance renowned among all the best Chefs in the world.	Cold Spring Natural Water We knead our semolina with cool spring water from the National Park of Majella at a temperature of less than 59° F to ensure our pasta maintains its firmness after cooking.	Bronze Drawplates We shape our pasta through bronze drawplates to provide a rough surface similar to homemade pasta to better capture and retain sauce.	Low Temperature and Slow Drying We dry our pasta slowly at low temperature to preserve both the original color and flavor of our durum semolina as well as retain all the nutritional value.

Fusilli With Wild Asparagus

Ingredients (For 4 Servings):

- 13 ½ oz De Cecco Fusilli.

- 2 lb 3 oz wild asparagus.

- 4 tbsp olive oil.

- 10 ½ oz tomato puree.

- 4 tbs grated Parmesan cheese.

- Salt.

Preparation:

Wash the asparagus well and cut off the tips. In a pan with oil sauté for 3-4 minutes until golden, stirring with a wooden spoon.

Add the tomato puree, season with a pinch of salt and cook for 20-25 minutes covering with a lid; from time to time check that the sauce does not thicken too much and if necessary add a bit of water or broth. Cook the pasta in plenty of boiling salted water and drain. Pour into the serving dish, sprinkle with Parmesan cheese and dress with the asparagus sauce. Serve warm.

De Cecco gently grinds the heart of each grain, mixes it with cold spring water, then kneads the dough slowly. This results in pasta with the exceptional de Cecco aroma, flavor, and consistency. Pasta easily cooks to perfection, has a great firm texture, and a delicious fresh pasta taste. It has a rougher surface, which helps the sauce stick to it. Since 1886 we have liked our pasta to be bronze drawn and slowly dried because we like it to fall into the plate full of taste, rough and always "al dente". Even though our taste has not changed, as we feel the same love for tradition, we have continued to improve our production technologies. Make de Cecco pasta the secret ingredient for your most amazing dishes.Buon Appetito! Fusilli come from Campania and belong to the short, straight cut family of pasta. In the past, Fusilli were made by hand according to a method that was passed down from one generation to the next. You had to rapidly twist a strand of spaghetti around a knitting needle with a skilled hand. The ability required to perform this procedure is reminiscent of that of spinners and as a matter of fact, the term "fusillo" comes from "fuso" (spindle) which was the tool used by spinners. This pasta is particularly good with meat and fish based sauces or with condiments made with ricotta. It is also perfect with vegetable sauces too that are prepared with a tomato sauce with peppers, aubergines, olives and capers. Available in 16.0 oz and 5 lb pack.