The pasta is produced with durum wheat grown directly by the company. The only ingredients used are semolina and water; moreover, bronze circular dies are used. The Long Fusilli are dried at temperatures ranging from 36°C to 55°C for 22 hours. The Long Fusilli have a diameter of 12 mm and a length of 70 mm and the recommended cooking time is 8-10 minutes.
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The pasta is produced with durum wheat grown directly by the company. The only ingredients used are semolina and water; moreover, bronze circular dies are used. The Long Fusilli are dried at temperatures ranging from 36°C to 55°C for 22 hours. The Long Fusilli have a diameter of 12 mm and a length of 70 mm and the recommended cooking time is 8-10 minutes.
