Fusilli – Durum Wheat Pasta

Fusilli – Italian Durum Wheat Pasta from La Campofilone

La Campofilone Fusilli is classic Italian durum wheat pasta from the Marche region. Only durum wheat semolina and a little water are needed to make this traditionally, artisanally produced pasta.

These spiral noodles are a popular Italian pasta shape. Our children particularly liked them because they could easily pick them up by hand when they were still eating without cutlery. But even with cutlery, these twisted noodles, which originally come from Campania in southern Italy, taste delicious.

Fusilli, also called Spirelli, get their name from the Italian word for spindle, "fuso", which is used to roll up wool during spinning. When cooked, they are about 4cm long and very pliable, allowing them to absorb sauce very well. Fusilli are also wonderful for baking with cheese.

Fusilli are particularly suitable for dishes with classic tomato sauces, such as Napoli or Arrabbiata or all'Amatriciana. The fusilli cook for about 12 minutes in well-salted water, depending on how al dente you like them.

Fusilli – made from the best ingredients

La Campofilone is a family business named after the small medieval village where it is located. Here, in the center of Italy with a view of the Adriatic Sea, there is a centuries-old tradition of manual pasta production. The owner Enzo Rossi personally selects only the best ingredients for making the spaghetti: durum wheat semolina and fresh water! Nothing more is needed.

However, they must be the best ingredients: durum wheat semolina from the Marche region (more precisely from the provinces of Ascoli Piceno and Macerata) - milled in a local mill, from grain with the highest protein content, which is free of genetically modified organisms (GMOs).

This durum wheat semolina pasta is made from selected Italian durum wheat. This grows very close to La Campofilone in the hilly fields of the Marche. The protein-rich wheat mixture, harvested in summer, ripens and dries at a controlled temperature. The valuable wheat is ground into semolina, mixed with water, and then rests as dough before being drawn through bronze dies, which makes the surface rough and thus increases the absorption of sauce. The slow drying of 20-36 hours at low temperature also increases the absorption of sauce in the final product: La Campofilone Fusilli.