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OLASZ10
Riscossa Fusilli pasta - bronze 500g
1 290 Ft
Quality has always been a question of method. And that is why our pasta is bronze-cut, a traditional procedure which roughens its surface, so that it can hold sauces and seasonings much better. Our pasta is dried slowly, which is the best way of preserving its excellent organoleptic and nutritional properties.
Bronze Cut Fusilli shaped pasta is traditionally formed by rolling strips of pasta over a rod to create the twisted shape. Fusilli works well with any sauce, added to soups, or turned into a salad.
Instruction for use: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes according to taste drain and serve with your preferred sauce.
The dies used for extrusion affect the shape, color, and texture of your pasta. By all criteria, bronze dies tend to produce higher-quality pasta noodles.
Quality has always been a question of method. And that is why our pasta is bronze-cut, a traditional procedure which roughens its surface, so that it can hold sauces and seasonings much better. Our pasta is dried slowly, which is the best way of preserving its excellent organoleptic and nutritional properties.
Riscossa pasta maintains the tradition of suberb Italian Pasta as it has 13% protein (most other Italian pasta is 12% or lower), good tenacity and gluten index, good color natural, no additives, Non GMO, no colorant, no preservative and is made from 100% durum wheat selected.
Instruction for use: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes according to taste drain and serve with your preferred sauce.
The dies used for extrusion affect the shape, color, and texture of your pasta. By all criteria, bronze dies tend to produce higher-quality pasta noodles.
Quality has always been a question of method. And that is why our pasta is bronze-cut, a traditional procedure which roughens its surface, so that it can hold sauces and seasonings much better. Our pasta is dried slowly, which is the best way of preserving its excellent organoleptic and nutritional properties.
Riscossa pasta maintains the tradition of suberb Italian Pasta as it has 13% protein (most other Italian pasta is 12% or lower), good tenacity and gluten index, good color natural, no additives, Non GMO, no colorant, no preservative and is made from 100% durum wheat selected.