N° 63 Fusilli

Durum Wheat Semolina Pasta Short Pasta
Pasta Garofalo - Fusilli
  • Cooking Time

    10 minutes

  • Weight

    500 g

  • Line

    Durum Wheat
    Semolina Pasta

  • Category

    Short Cut

  • Drawing

    Not Bronze-Drawn

  • Surface


Thoughts and inspirations

The recipe of Garofalo Fusilli has origins in the pasta-making traditions of the Naples area.
They used to be prepared by hand, quickly wrapping the dough around a knitting needle.
They have different names all over Italy: ricci di donna in Calabria, incannulate in Apulia, turcinateddi or fusiddi in Sicily, maccarones a ferrittus in Sardinia.

How Garofalo Is Made

We take nothing for granted when processing our pasta.
Each step, each process draws on both ancient experiences and recent discoveries, as well as on an original interpretation of taste.
The passion for our work translates into an indefatigable quest for perfection.

How Garofalo Is Made


Durum wheat semolina.

Origin of the Wheat

Country of cultivation: Eu and not EU
Country of milling: Italy


It may contain SOY and MUSTARD

Nutrition facts
per 100g

  • Energy1489 kJ / 351 kcal
  • Fat
    of which saturated
    0,2 g
  • Carbohydrates
    of which sugars
    70 g
    3,0 g
  • Fibre3,0 g
  • Protein14 g
  • Salt<0,01g


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