Barilla Fusilli Protein+
Barilla Fusilli Protein+ is a high-protein dry pasta shape from the Barilla Protein+ range: short spirals, made from durum wheat semolina and pea protein.
Barilla Fusilli Protein+ belongs to the Barilla Protein+ range. Shape: short spirals. Protein+ is Barilla's range with added pea protein: 20 g of protein per 100 g. Barilla is a family-run company from Parma that has made pasta since 1877.
According to the official website, it is made from durum wheat semolina and pea protein; the page gives no full ingredient list. It is drawn through bronze dies, which give it a rough surface that holds sauce well. According to the nutrition table, 100 g of the product contain 20 g of protein and 3.1 g of fibre.
Cooking time according to the brand: 12 minutes. Pack sizes: 400 g. Classic pairings for this shape: pesto alla genovese, pasta alla Norma, tomato and basil sauce, meat ragù, pasta salads.
Allergens: contains gluten (wheat); there is no egg in the recipe.
Facts
| Raw material | Durum wheat semolina, pea protein |
|---|---|
| Duration | 12 min |
| Main use | Pesto alla genovese, pasta alla Norma, tomato and basil sauce, meat ragù, pasta salads |
| House range | Barilla Protein+ |
How it connects to Pasta
Barilla Fusilli Protein+ → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat, Pea flour
- Part of
- Barilla Protein+, Fusilli
Frequently asked questions
How long does Barilla Fusilli Protein+ take to cook?
12 minutes, according to the official Barilla website.
What is Barilla Fusilli Protein+ made of?
Durum wheat semolina, pea protein.
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.
- Pea flour — Gluten-free flour from dried yellow or green peas (Pisum sativum), used for legume pasta; pea protein from the same seed boosts high-protein pasta.
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