Afeltra Fusilloni are Pasta di Gragnano PGI made with durum wheat semolina and water, using wheat grown and milled in Italy.
The pasta is bronze-die extruded and slowly dried for up to 60 hours at low temperature. This process gives the pasta its characteristic rough surface, helping sauces cling effectively to the Fusilloni shape.
Main Features:
- Pasta di Gragnano PGI
- Fusilloni shape
- 100% Italian wheat
- Durum wheat semolina
- Bronze-die extruded
- Slowly dried for up to 60 hours
- Low-temperature drying at approx. 48 °C
- Cooking time 7–9 minutes
- 500 g pack


