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Agnesi Fusilloni tripla rigatura

Branded pasta ✔ Checked: 10.2026 · sources: 2 Updated:

Agnesi Fusilloni tripla rigatura: short spiral-shaped dry pasta by Agnesi (Agnesi Le Rigatissime range); ingredients: durum wheat semolina (the wheat is grown and milled in Italy).

Agnesi Fusilloni tripla rigatura is short spiral-shaped dry pasta made by the Italian brand Agnesi. The product belongs to the Agnesi Le Rigatissime range.

Ingredients: durum wheat semolina (the wheat is grown and milled in Italy). Cooking time according to the official site: 11 minutes (9 minutes for al dente). Pack sizes: 500 g. Protein: 13 g per 100 g.

Spirals and twists trap sauce in their grooves, so they suit pesto, vegetable sauces and cold pasta salads. Classic dishes for this shape: pesto and pasta alla Norma. Allergens: gluten (wheat). May contain traces of egg and soy. As with any pasta, use plenty of salted boiling water and toss it with the sauce straight after draining. The exact time can vary slightly with the water and the pot, so it is worth tasting a piece a minute before the end.

Facts

Raw materialDurum wheat semolina (the wheat is grown and milled in Italy)
Duration11 min (al dente 9 min)
Main usePesto, pasta alla Norma
House rangeAgnesi Le Rigatissime
containsSemolinacontains🌾Durum wheatkind ofAgnesi Le Rigatis…kind ofFusillitowardia.com
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How it connects to Pasta

Agnesi Fusilloni tripla rigatura → contains → Semolina ← contains ← 🍝 Pasta

Frequently asked questions

How long do you cook Agnesi Fusilloni tripla rigatura?

11 minutes, according to the official Agnesi website (9 minutes for al dente).

What are the ingredients of Agnesi Fusilloni tripla rigatura?

Durum wheat semolina (the wheat is grown and milled in Italy).

What to read next

  • Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
  • 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.

Similar

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Sources

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