Fusilli col buco

Fusilli col buco are like a corkscrew turned Maccaroni. Originally, they were wrapped around a knitting needle by Neapolitan housewifes and then dried.

They have a very nice length to twist. The form is suitable for thick sauces, e.g. Chanterelles with pancetta or ragù and are also delicious with a simple tomato sauce.

Cooking time 11 - 14 minutes.
For perfect pasta bring 2-3 l water with 1 tbsp salt to the boil.
Make the bite test just before the end of the cooking time: Fusilli col buco are perfect when they are no longer hard, but just still al dente.

For the pasta creations of Rustichella d`Abruzzo only the best semolina of selected Italian hard wheat and mountain water from Abruzzo is used