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La Fabbrica della Pasta Fusilloni integrali

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

La Fabbrica della Pasta Fusilloni integrali: short spiral-shaped dry pasta by La Fabbrica della Pasta (La Fabbrica della Pasta Gli Integrali range); ingredients: wholegrain durum wheat semolina and water.

La Fabbrica della Pasta Fusilloni integrali is short spiral-shaped dry pasta made by the Italian brand La Fabbrica della Pasta. The product belongs to the La Fabbrica della Pasta Gli Integrali range.

Ingredients: wholegrain durum wheat semolina and water. Cooking time according to the official site: 10 minutes. 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 mustard 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 materialWholegrain durum wheat semolina and water
Duration10 min
Main usePesto, pasta alla Norma
House rangeLa Fabbrica della Pasta Gli Integrali
containsWhole wheat flourcontains🌾Durum wheatkind ofLa Fabbrica della…kind ofFusillitowardia.com
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How it connects to Pasta

La Fabbrica della Pasta Fusilloni integrali → contains → 🌾 Durum wheat ← contains ← Dry durum wheat pasta → kind of → 🍝 Pasta

Frequently asked questions

How long do you cook La Fabbrica della Pasta Fusilloni integrali?

10 minutes, according to the official La Fabbrica della Pasta website.

What are the ingredients of La Fabbrica della Pasta Fusilloni integrali?

Wholegrain durum wheat semolina and water.

What to read next

  • Whole wheat flour — Flour from the whole grain, bran and germ included, used for wholewheat pasta (integrale) with more fibre.
  • 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.

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