De CeccoFusilli
- 16oz
- $3.19/lb
$3.19/ea
Fusilli belong to the very short straight pasta cuts; they are a speciality of the Campania region. They have a spiral shape. Long ago, Fusilli were made with a traditional method, passed on from mother to daughter, by twisting with a swift and confident movement of the hands, a "spaghetto" around a knitting needle. This movement resembled the one of a spinning machine. The word "fusillo", as a matter of fact, comes from "fuso", spindle or rod typical of knitting.They are expecially tasty with ragú (for example napoletana) and ricotta sauces. They also taste excellent with tomato sauces, adding peppers, eggplant, olives and capers. (from De Cecco)
| Nutrition Facts |
| Serv. Size 3/4 cup (56g) |
| Servings 8 |
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| Amount Per Serving
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| Calories 200 | Calories From Fat 10 |
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| % Daily Value * | |
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| Total Fat 1g | 2% |
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 Saturated Fat
0g | 0% |
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| Trans Fat
0g | |
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| Cholesterol 0mg | 0% |
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| Sodium 0mg | 0% |
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| Total Carbohydrate 41g | 14% |
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| Dietary Fiber
2g | 8% |
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| Sugars
1g | |
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| Protein 7g | |
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| ** Contains less than 2 percent of the Daily Value of these nutrients. |
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| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| Calories: | 2,000 | 2,500 | |
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| Total Fat | Less than | 65g | 80g |
| Saturated Fat | Less than | 20g | 25g |
| Cholesterol | Less than | 300mg | 300mg |
| Sodium | Less than | 2,400mg | 2,400mg |
| Total Carbohydrate | 300g | 375g | |
| Dietary Fiber | 25g | 30g | |
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| Calories per gram: | |||
| Fat 9 · Carbohydrate 4 · Protein 4 | |||
Durum (Wheat) Semolina, Niacin, Ferrous Lactate, Thiamine Mononitrate, Riboflavin, Folic Acid.
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ABOUT TYING
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Remove the butcher's twine before serving.
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SUBTLE HEATOne might describe this dish as "peppery."
MEDIUM HEATA spicy warmth that builds as you eat and lingers a while.
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FIERY HEATYour eyes will water. Your nose will run. You've been warned.
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