£1.75£3.50 per kg
The Best Fusillata Casareccia 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 stirred through the 'Best' Tomato and Pancetta pasta 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 8-10 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)
Eating this pasta felt like a real treat. It was very good quality and tasted delicious. Cooking time from boiling is 12 minutes.
Although the first time we had this we weren't impressed, the next time we just left it to cook a couple of minutes longer than advised and found it really tasty.
thick and chewy
I bought this (months ago) because I love the different shape but I still have most of it left as its really thick and chewy not nice with any pasta sauce.