The Fusilli Spaccati is a short pasta tupical in southern Italy (also known as Cicatelli in Molise or Capunti in Puglia). They are defined by their elongated boat-like shape and rolled edges, obtained by pressing a piece of dough lightly with the fingers. Rough on the inside, this type of pasta holds the sauce perfectly, glorifying its flavour, so it is well suited for different dressings.
The fusilli spaccati produced by Spighe Molisane pasta factory uses only spring water and durum wheat semolina flour. Since they are very hard it is advisable to cook them 5 minutes longer than the cooking time on the box to have a very good result!
Ingredient: 100% Durum wheat semolina
Net Weight: 500g
Suggested cooking time: 15-16 mins
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