Fusilli were born in the centre-south of Italy, and get their name from the "fuso", the knitting tool used to roll up wool. Their shape is created by three small wings elegantly twisted on themselves, in a spiral movement, which captures every type of sauce.
Perfect for ...
Ingredients & Nutrition
What's in Barilla Fusilli Red Lentil?
We use Purified water in our products.
What's the nutritional value?
A typical 85g portion will provide you enough slow release energy for a busy day at home, the office or at the gym.
|Values||Units (per 85g)||Average Quantity per 100g|
|Energy||1238 kJ (296 Cal)||1456 kJ (348 Cal)|
|Protein||11.1 g||13 g|
|Total Fat||11.1 g||13 g|
|Sat Fat||0.4 g||0.5 g|
|Carbohydrate||53.1 g||62.5 g|
|Sugar||3 g||3.5 g|
|Dietary Fibre||8.5 g||10 g|
|Sodium||13 mg||15 mg|
Cooking & Measuring
Measuring your pasta
Our Chef’s tip
Salt will help flavor the pasta, but avoid adding oil as your sauce won't stick.
COOKING YOUR PASTA
Bring a large pot of water to a rolling boil, and add salt to taste. We recommend 1 litre for every 100g of pasta.
Add pasta to boiling water. Stir occasionally.
Return to a boil. For authentic "al dente" pasta, boil uncovered, stirring occasionally for the length of time indicated on the pack. For more tender pasta, boil an additional 1 minute.
Remove from heat. Drain well and finish cooking in the pan with your favourite Barilla pasta sauce.