La Fabbrica della Pasta Gluten Free Giant Fusilloni 500g
La Fabbrica della Pasta Gluten Free Giant Fusilloni 500g
Generous bronze-drawn spirals for rich, flavourful sauces
Big, open spirals that bring texture and presence to the plate. La Fabbrica della Pasta’s gluten-free giant fusilloni are made in Gragnano, Campania, using corn and rice flours, with a satisfying bite and generous twists that gather sauce between their curves.
Their quality comes from the care taken in production. Bronze dies give the pasta a subtly rough surface, helping sauce cling to each spiral. Slow drying at low temperatures helps preserve its structure, supporting a pleasing texture when cooked al dente.
These substantial spirals are a lovely partner for chunky tomato sauces, mushroom ragù or roasted vegetables. Their open shape gives small pieces of sauce and vegetables somewhere to settle, bringing pasta and dressing together in each mouthful.
Toss gently with your sauce and a little reserved cooking water. Serve with torn basil, grated Parmesan or a drizzle of good olive oil, according to your chosen recipe.
Cook in plenty of boiling salted water, for 9 minutes and tasting before draining.
Gluten-free dried pasta made from corn and rice flours.
Ingredients
Corn flour, rice flour, water from Gragnano.
Allergens
ALLERGENS: No UK-regulated allergen ingredients declared. May contain SOYA and MUSTARD.
Key Info
- Product size/weight: 500g
- Country of origin: Italy
- Storage instructions: Store in a cool, dry place, away from heat and moisture.
- Brand: La Fabbrica della Pasta
- Region: Campania
- Production: Bronze-drawn and slowly dried at low temperatures.
- Cooking time: 9 minutes.
- Barcode: 8033406261463
- UK importer: C. Carnevale Ltd, 107 Blundell Street, London N7 9BN.
Nutritional Info (per 100g)
| Energy | Fat | Saturates | Carbs | Sugars | Fibre | Protein | Salt |
|---|---|---|---|---|---|---|---|
| 1519 kJ / 358 kcal | 1g | 0.2g | 79g | 0.7g | 1g | 8g | 0g |
About La Fabbrica della Pasta
La Fabbrica della Pasta is a family pasta maker based in Gragnano, Campania. Four generations of Moccia family experience inform a range that celebrates the variety and character of Italian pasta shapes.
Its specialist gluten-free pasta combines corn and rice flours with water from Gragnano’s historic springs. Bronze drawing gives the surface texture, while slow drying at low temperatures helps preserve the pasta’s structure. These traditional methods are an important part of what makes the range appealing: pasta with character, a satisfying bite and a surface that holds its sauce.
The company became the first pasta maker in Gragnano authorised by Italy’s Ministry of Health to produce gluten-free pasta in 2012, bringing its pasta-making experience to a wider table.