There are hundreds of pasta shapes, each with their own purpose. Short pasta, long pasta, pasta that can be stuffed, pasta for soups - the uses for pasta are endless! There are some shapes and sizes that are better suited for holding sauces in their ridges, while others are better for baked dishes.
Fusilli is a spiral or corkscrew shaped pasta - the twists are great for holding onto sauce. Fusilli originated in Southern Italy by rolling and setting fresh spaghetti around thin rods to dry.
Spelt is a hulled wheat with a lovely nutty flavour.
This wonderful spelt fusilli has been carefully made to keep as many of the nutritional qualities of the spelt grain as possible. Importantly, it is made with stoneground wholegrain spelt - stoneground milling retains the vitamins and minerals found in the 3 parts of the grain - the bran, germ and endosperm (as opposed to industrially ground flour which strips the flour of most of the important minerals, fats, fibre and vitamins). The pasta is then carefully dried at a low temperature in order to keep as many vitamins in as possible and to keep the structure of the pasta relaxed.
The tasting notes of this spelt pasta include toasted almond, light brown walnut, toffee and caramel.
Cooking with Spelt Fusilli
Fusilli works well with any sauce, it can be added to soups, turned into a salad, and bakes well in a casserole.
Bring a pan of water to the boil and cook for 8 minutes until al dente.
British Organic Wholegrain Spelt Fusilli (Stoneground & Slow Dried)
Ingredients: Organic Stoneground Spelt
For allergens see ingredients in bold.
Due to the way our food is stored and packaged, this product may contain traces of other allergens due to cross-contamination.