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Rustichella d'Abruzzo Fusilli Bio Senatore Cappelli

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

Rustichella d'Abruzzo Fusilli Bio Senatore Cappelli: short spiral-shaped dry pasta by Rustichella d'Abruzzo (Rustichella d'Abruzzo Triticum range); ingredients: organic Senatore Cappelli durum wheat semolina, water.

Rustichella d'Abruzzo Fusilli Bio Senatore Cappelli is short spiral-shaped dry pasta made by the Italian brand Rustichella d'Abruzzo. The product belongs to the Rustichella d'Abruzzo Triticum range.

Ingredients: organic Senatore Cappelli durum wheat semolina, water. The product is certified organic. Pack sizes: 500 g. Protein: 12 g per 100 g. 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. As with any pasta, use plenty of salted boiling water and toss it with the sauce straight after draining.

Facts

Raw materialOrganic Senatore Cappelli durum wheat semolina, water
Main usePesto, pasta alla Norma
House rangeRustichella d'Abruzzo Triticum
containsSemolinacontains🌾Durum wheatkind ofRustichella d'Abr…kind ofFusillitowardia.com
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How it connects to Pasta

Rustichella d'Abruzzo Fusilli Bio Senatore Cappelli → contains → Semolina ← contains ← 🍝 Pasta

Frequently asked questions

What are the ingredients of Rustichella d'Abruzzo Fusilli Bio Senatore Cappelli?

Organic Senatore Cappelli durum wheat semolina, water.

What is Rustichella d'Abruzzo Fusilli Bio Senatore Cappelli served with?

Spirals and twists trap sauce in their grooves, so they suit pesto, vegetable sauces and cold pasta salads.

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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