Please select your language / Please select your language
It takes only 11 minutes to show your love without words, the exact time of preparing a plate of fusilli for your beloved ones.
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 ...
The twists and spirals of Fusilli are perfectly suited to rich meat or ricotta based sauces, but reveal their versatility also in the freshness of a delicious pasta salad.
Benefits
Suitable For
Ingredients & Nutrition
What's in Barilla Fusilli?
-
Durum Wheat Semolina
Ground from durum wheat grains.
-
Water
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 | 1293 kJ (309 Cal) | 1521 kJ (364 Cal) |
| Protein | 10.2 g | 12 g |
| Fat, Total | 1.7 g | 2 g |
| - saturated | 0.4 g | 0.5 g |
| Carbohydrate | 60.9 g | 71.7 g |
| - Sugars | 3 g | 3.5 g |
| Dietary fibre | 2.6 g | 3 g |
| Sodium | less than 5 mg | 5 mg |
Cooking & Measuring
Measuring your pasta
Our Chef’s tip
Salt will help flavour to the pasta but avoid adding oil to the water 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.
Cook for the length of time indicated on the pack.
Remove from heat. Drain well and finish cooking in the pan with your favourite Barilla pasta sauce.
Can’t find the information you’re looking for?
Contact Our TeamGoes Well With
You Might Also Like
