Fontana FORMIELLO organic fusilli is a regional pasta variety from Campania in the south of Italy.
The name of this pasta comes from the tool used to prepare it, a type of spindle-shaped object called “fuso”.
Fontana FORMIELLO organic fusilli is a short helical-shaped pasta and is often served with:
- piquant ragout especially of lamb or pork
- vegetables based sauce and plenty of grated pecorino cheese.
Good to know: Perfectly cooked pasta is al dente, an Italian term meaning “to the tooth.” This is when pasta is cooked through, yet still firm enough to offer some resistance to your bite.
It’s important to use a pot large enough to to hold at least 1l of water for each 100g of pasta. A common mistake is to use too small a pot or not enough water, which results in sticky pasta.
Season the cooking water generously with salt (10g for each litre) as soon as it comes to a boil, then add the pasta when the water returns to a boil. The pasta will not be too salty but will be properly seasoned.
Do not add oil to the pasta water.
Stir occasionally to make sure that the pasta doesn’t stick together. Do not cover the pot again.
Before draining the pasta, save some of the cooking water to add to the sauce. This adds extra starch to the sauce, emulsifying it, and helping it to cling much better to the pasta.