Artisanal Italian "Fusilloni" Pasta (100% Durum Wheat) Bronze-Die Extruded - 500g

From Seed to Plate: Uncompromising Quality

Produced by the Raguso Family (Famiglia Raguso), this premium pasta embodies the philosophy of a "Zero-Kilometer" agricultural supply chain. Unlike commercial brands, the family oversees the entire process—from sowing and cultivating the finest Durum Wheat in the highly vocated lands of Puglia and Basilicata, to milling and crafting the pasta. Harvested at peak natural maturity, the wheat is guaranteed 100% Glyphosate-free, ensuring a pure, healthy, and eco-sustainable product for your family.

The Artisanal Secret: Bronze Dies & Slow Drying

The true excellence of this pasta lies in its ancestral manufacturing techniques. The dough is extruded through Bronze Dies (Trafilatura al Bronzo), a traditional method that gives the pasta a slightly rough, porous surface. This essential texture acts like a sponge, allowing thick sauces to cling to the pasta rather than sliding off. Following extrusion, the pasta undergoes Slow Drying at Low Temperatures (Lenta Essiccazione). This crucial step preserves the wheat's organoleptic properties, protects its protein structure, and guarantees a firm, perfect Al Dente bite that never becomes mushy.

Elevated Serving Suggestions:

• Cook for exactly 12 minutes in salted boiling water for the perfect Al Dente texture.
• Pairs exceptionally well with slow-cooked meat ragù, creamy mushroom and chicken sauces, or hearty vegetable bakes.
• Superb with a thick basil pesto, as the sauce gets trapped inside the spirals for an explosion of flavor in every bite.
• (Producer’s Tip): The quality is so high that it is "Buona anche senza sugo" (Good even without sauce)—simply toss with premium extra virgin olive oil and a grating of fresh Parmigiano-Reggiano.

Ingredients:

100% Italian Durum Wheat Semolina, Water. (Contains Gluten)

Product Details:

• Product Name: Fusilloni Durum Wheat Pasta
• Category: Durum Wheat Pasta
• Country of Production: Italy
• Producer: Pasta Raguso
• Wheat-Growing Region: Puglia and Basilicata, Italy
• Production Method: Bronze-drawn
• Drying Method: Slow-dried
• Cooking Time: 12–15 minutes
• Net Weight: 500 g