Fusilli Lunghi Pasta
Setaro
These hollow corkscrews are a fun twist on your everyday long pasta.
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$12.50
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$12.50
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- Regular Price
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You've never seen fusilli like Setaro’s fusilli lunghi! Originally from Campania in the south of Italy, these long, hollow corkscrews were once made by hand by deftly wrapping each strand around a knitting needle or spindle (fusilli comes from the word fuso, or spindle). Now, they’re produced on traditional bronze dies in the Setaro family factory in a process that’s a little less painstaking but no less delicious. It’s a whimsical shape that’s hard to find in the U.S. and is only made by a few Italian pasta producers.
Since 1939, the Setaro family have been making pasta on a winding street in Torre Annunziata in Naples, known as the pasta capital of Italy. Their factory is on the same street, in fact, where Giada's grandfather once made his own pasta! The semolina flour they use is minimally processed, creating a more flavorful pasta than those found in the U.S. Setaro employs the traditional method of air-drying pasta in the cool, salt-tinged breezes that blow in through wild rosemary bushes from the Tyrrhenian Sea, a practice that makes for a delightfully chewy finished product.
Since 1939, the Setaro family have been making pasta on a winding street in Torre Annunziata in Naples, known as the pasta capital of Italy. Their factory is on the same street, in fact, where Giada's grandfather once made his own pasta! The semolina flour they use is minimally processed, creating a more flavorful pasta than those found in the U.S. Setaro employs the traditional method of air-drying pasta in the cool, salt-tinged breezes that blow in through wild rosemary bushes from the Tyrrhenian Sea, a practice that makes for a delightfully chewy finished product.
Setaro does not include a cooking time on their pasta bags; they recommend that savvy cooks should start tasting the pasta after about 10 minutes of boiling to catch it at the perfect al dente texture.
This unusually curvaceous long pasta can be used anywhere you might find the similarly hollow bucatini, like a classic Roman amatriciana. Long pastas are best paired with light sauces with finely chopped or small ingredients that won’t weigh them down or make for awkward mouthfuls. Fusilli lunghi also shines in Giada’s shrimp pasta with lemon oil. The bright citrus, fresh greens and sweet seafood are a taste of the Amalfi coast—just down the road from where this pasta is made.
Size: 1.1 lbs
Durum wheat semolina, water. Contains gluten.
