Dried Pasta

Fusilli by Benedetto Cavalieri

Fusilli are spiral shaped pasta that tend to “hold” certain types of sauce within its crevices. This traditional pasta is made with first rate durum wheat semolina and water and is manufactured using the “delicate” method.

Benedetto Cavalieri began in 1918 with the clear intent of producing “choice” pasta. The family tradition continues today in the same factory, still using the original delicate method (long kneading and pressing, slow drawing, drying at a low temperature). This guarantees the complete preservation of precious biological and nutritional values of durum wheat and ensures a natural consistency and taste.

Each bag of Benedetto Cavalieri Fusilli weighs approximately 1.1 pounds (17.6 ounces) and is imported from Italy.

Farro Fusilli Selezioni Monograno By Valentino Felicetti

Farro Fusilli is a “spring” shapped pasta, approximately 1 1/4″ long made with organically grown farro from Umbria and manufactured using bronze dies. Production is limited.

The brand “Selezioni Monograno Valentino Felicetti” is the result of a continuous effort to find those authentic wheats, whose full, pure flavor can be appreciated. This product is for chefs and connoisseurs around the world, who would like to bring a unique and outstanding specialty to their table.

Farro is the ancient precursor of modern wheat. It is packed with nutrients like vitamins A, B, C, E, as well as mineral salts and insoluble fiber. This product has special amino acids and proteins that make it quite unique. Although farro is very rich (full of proteins) and very appetizing, it is very easily digested even by those who have difficulty with other wheat products. It is often used interchangeably with spelt, but is actually a somewhat different product. Modern wheat is “triticum aestivum”; spelt is “triticum spelta”; and farro is “triticum dicoccum”.

Each package contains 500 grams (approximately 1.1 lbs.) of Farro Fusilli and requires a cooking time of approximately 11 minutes.