di Martino - Fusilli Corti Col Buco Pasta 16 oz

Traditional Gragnano methods of bronze extrusion, slow-drying all combine to produce this unique cut. Springwater from Monti Lattari is mixed with 100% fine, durum wheat to make one of the only PGI pasta coming out of Italy today. The tightly wound coils of this short cut is the origin of their name which translates as "spindles." In Campania the old technique of manually twirling a strand of dough around a knitting needle required a quick and delicate touch. Served al dente this cut pairs particularly well with cream or cheese based sauces. Or try serving it with a nice fish or vegetable dishes.