De cecco pasta di semola lenta essiccazione fusilli lunghi bucati n.5 500gr.
The Fusilli Lunghi Bucati are native to Campania and have a simple spiral shape.
In ancient times the Fusilli were produced by hand according to a method handed down from mother to daughter: it was to twist, with very fast gesture and expert hands, a spaghetti around a sock iron. The skill demonstrated in this process is very similar to that of spinning machines and in fact the term "spindle" comes from "fuso", the typical working tool of spinning machines.
Fusilli Lunghi Bucati are traditionally served with the Neapolitan sauce or "guardporta" and the Neapolitan sauce called "alla genovese". Generally, they are best seasoned with parmesan or pecorino cheese, or with tomato and vegetable sauces, with aubergines and peppers.
Ingredients:
Durum wheat semolina, water.
