Faella Fusilli al Ferretto
Faella Fusilli al Ferretto: short dry pasta in a traditional Italian regional shape by Faella (Faella Formati Extra range); ingredients: durum wheat semolina and water.
Faella Fusilli al Ferretto is short dry pasta in a traditional Italian regional shape made by the Italian brand Faella. The product belongs to the Faella Formati Extra range. On the official site the product is labelled Pasta di Gragnano IGP, the EU protected geographical indication for dry pasta made in Gragnano.
Ingredients: durum wheat semolina and water. Cooking time according to the official site: 15 minutes. Pack sizes: 500 g. Protein: 13 g per 100 g.
Regional shapes like this are served with vegetables such as turnip tops or broccoli, with tomato sauce, sausage or ricotta. Allergens: gluten (wheat). 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 material | Durum wheat semolina and water |
|---|---|
| Duration | 15 min |
| Main use | Vegetable and tomato sauces, sausage, ricotta |
| House range | Faella Formati Extra |
How it connects to Pasta
Faella Fusilli al Ferretto → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Faella Formati Extra, Pasta di Gragnano
Frequently asked questions
How long do you cook Faella Fusilli al Ferretto?
15 minutes, according to the official Faella website.
What are the ingredients of Faella Fusilli al Ferretto?
Durum wheat semolina and water.
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.
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