Speciality cuts 12-5 Fusilli lunghi


Speciality cuts

Fusilli lunghi

a machina re surdate

Speciality cuts 12-5 Fusilli lunghi

N°12-5  Speciality cuts

Fusilli lunghi  a machina re surdate

The origin of fusilli planned to mix with art water and durum wheat semolina. The dough was then rolled around a chestnut twigs in order to take a wound shape and, finally, slipped off the twigs, the pasta was placed to dry in air. With the introduction of the press in the seventeenth century, the mixture was compressed in the machine and the drawing, the final part of "ngegnio", gives him the shape of a percetiello (vermicello). The pasta over the spiral motion was flown from a hole in the entire length. Then in the twentieth century, the press has been replaced by automatic presses.



Weight:  500 g

Pasta:  durum wheat flour pasta

Drawing:  not bronze

Surface:  smooth


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