Fusilli Integrali

Our pasta is produced from durum wheat cultivated directly by the company. Semolina and water are the only ingredients. The milling process preserves every element of the wheat kernel: germ, endosperm and bran. This allows to maintain unchanged all the nutritional and vitamin properties with a great contribution in terms of fibre and mineral salts. We use circular bronze die plates and we dry Whole Wheat Fusilli at temperatures between min. 36°C and max 55°C, taking 22 hours. They have a diameter of 12 mm and a length of 40 mm. Their cooking time is between 7 and 9 minutes.