Waitrose 1 fusilli bucati pasta
£1.49 (£2.98 per kg)
Made in the hillside town of gragnano, near naples, by our specialist supplier who has been making pasta since 1789. Gragnano is thought to be the birthplace of
dried pasta, and the main street was laid out expressly to capture the mountain breezes, mixed with sea air, which dried the pasta hung on drying rods outside. The town is still renowned for its pasta, and has been granted igp status (protected geographical indication). The pasta is pressed through traditional bronze dies, creating a slightly roughened texture that helps sauces to cling, and although it?s no longer hung outside, it?s still slowy dried at low temperatures, giving it a nutty aroma and slightly chewier texture that soaks up the flavour of a sauce.
Durum wheat semolina
|Typical values||per 100g||per 180g serving|
|- Saturates||0.2g||0.4 g|
|- Sugars||0.6g||1.1 g|
Typical values as prepared. Contains 5 Servings
Allow approximately 90g dry pasta per 180g cooked serving. For best results, place pasta in a saucepan of boiling water, boil for 9-11 minutes, stirring occasionally. A shorter cooking time resullts in a more 'al dente' (firm) texture. When the pasta is cooked drain immediately and serve. (Time 9-11 minutes)
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