Wholemeal Fusilli Albacara

Fusilli are a type of curled pasta, originating from southern Italy.
In Molise, they are a traditional agri-food product.
They were made in the kitchens of the wealthiest families, when they wanted to enjoy perfect fusilli ,
women specialized in this art were called together and their fast manual skills were admired.
In Gragnano they are still made by hand today, by rolling the spaghetti on a wire and then drying it.
This same technique, once very widespread, is still widely practiced in many regions of southern Italy and is used to make other types of pasta that differ from fusilli proper, in shape or dough.
The recipe for Molise-style fusilli is well known.

Produced with ancient Timilia wheat flour.

Organic homemade pasta.

Drawing: Bronze
Drying: At low temperature
Ingredients: durum wheat semolina, mineral water.
Weight: 500 g

Cooking time 8 min.  ;