£1.70£3.40 per kg
The Best Fusilli Giganti pasta is made by traditional, time-honoured methods. Pressed through a bronze mould, known as a 'die', it's then air dried slowly to produce pasta with a distinctive porous texture that will soak up every last drop of sauce. Every shape of pasta is designed with a particular sauce in mind - try it with the 'Best' Tomato and Pancetta sauce.
Country of Origin
Suitable for vegetarians
|Typical Values||(as consumed) per 100g||(as consumed) per 180g cooked pasta (approx. 75g dry pasta)||per 180g cooked pasta (approx. 75g dry pasta) %RI||your RI*|
|of which saturates||0.1g||0.2g||1%||20g|
|of which sugars||1.1g||2g||2%||90g|
|*Reference intake of an average adult (8400kJ/2000kcal) (RI)|
|Contains approx. 7 portions|
Allow 75g of dried pasta per person. Place pasta in a large pan of boiling, slightly salted water (1 litre of water per 100g of pasta). Stir and return to the boil. Cook for 9-11 minutes. A shorter cooking time results in a more al dente (firm) texture. Drain well and serve immediately in your favourite recipe. Serve and enjoy.
Ratings and reviews
Customer reviews (3)
Best fusilli ever
The shape and size of these means you can cook using a variety of sauces and they don't break so the food looks great on the plate. Don't overbuilt and you'll get a real sense of Italian fusilli. Can't see them anywhere else, so they are a favourite for me.
very good. It's thick, so if cooked according to the instructions, you get a very 'al dente' pasta
Poor value and too big
This is decent pasta. However the size of each piece is, as the label says, gigantic. They are too big for comfortable eating. As for being made in a bronze die for the sauce sticking roughness - They are very smooth for bronze die extruded pasta.