N° 12-5 Fusilli Lunghi

Durum Wheat Semolina Pasta Special Shapes
Pasta Garofalo - Fusilli Lunghi
  • Cooking Time

    14 minutes

  • Weight

    500 g

  • Line

    Durum Wheat
    Semolina Pasta

  • Category

    Special Shapes

  • Drawing

    Bronze drawn

  • Surface


Thoughts and inspirations

In ancient times the fusilli were prepared by hand according to a precise technique. The mixture of durum wheat semolina and water was rolled around chestnut twigs to take on the particular spiral shape. The twigs were then removed and the pasta was left to dry in the air. The traditional Neapolitan recipe that goes perfectly with this speciality is Fusilli lunghi con la ricotta (with ricotta cheese).

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, water.


Durum wheat semolina, water.

Nutrition facts
per 100g

  • Energy1489 kl / 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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