Marcozzi Fusilli
Marcozzi Fusilli: short spiral-shaped dry pasta by Marcozzi (Marcozzi Pasta all'uovo range); ingredients: durum wheat semolina, fresh eggs 30.3%.
Marcozzi Fusilli is short spiral-shaped dry pasta made by the Italian brand Marcozzi. The product belongs to the Marcozzi Pasta all'uovo range.
Ingredients: durum wheat semolina, fresh eggs 30.3%. Cooking time according to the official site: 12–14 minutes. Pack sizes: 3 kg. The pasta is drawn through bronze dies, which gives it a rough surface that holds sauce well. It is dried slowly at a low temperature.
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, egg. 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, fresh eggs 30.3% |
|---|---|
| Duration | 12–14 min |
| Main use | Pesto, pasta alla Norma |
| House range | Marcozzi Pasta all'uovo |
How it connects to Pasta
Marcozzi Fusilli → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg, 🌾 Durum wheat
- Part of
- Marcozzi Pasta all'uovo, Fusilli
Frequently asked questions
How long do you cook Marcozzi Fusilli?
12–14 minutes, according to the official Marcozzi website.
What are the ingredients of Marcozzi Fusilli?
Durum wheat semolina, fresh eggs 30.3%.
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.
- 🥚 Chicken egg — The egg of the domestic hen: in pasta it gives yellow colour, an elastic dough and protein, and in the EU it must be highlighted on labels as an allergen.
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