Similar to thicker Spaghetti, they take their name from the characteristic central hole. It combines well with full-bodied sauces such as “Amatriciana” (made with pork or bacon and tomato), “Carbonara” and “Cacio e Pepe”, without disdaining a fish-based condiment such as sardines and mussels, typical Sicilian dishes. Cooking time: 10-12 minutes.
STEFANO PASTA FUSILLI – 454g
MY FAVORITE PASTA WHEN I WAS LITTLE WAS THE FUSILLI!
With its perfect shape which allows the sauce to cling, they will delight young and old, guaranteed
DURUM WHEAT SEMOLINA · WATER
STEFANO PÂTES FUSILLI – 454g
MES PÂTES PRÉFÉRÉES QUAND J
TOMATO SAUCE TOMATO BASIL | 660 ML
IT’S OUR MOTHERS’ AND GRANDMOTHERS’ TRADITIONAL TOMATO SAUCE.
Made with a few simple ingredients: Italian tomatoes, basil, extra virgin olive oil, garlic, sea salt.
It’s our all-purpose sauce!
ITALIAN WHOLE PEELED TOMATOES (TOMATOES, TOM
The Italian eating icon. Those spaghetti are slightly thicker. We love them meaty and ‘al dente’. As for all artisanal pasta it is always better to monitor their consistency and even drain them a fraction before the indicated cooking time on the package
STEFANO PASTA FARFALLE – 454g
THE FARFALLE, BUTTERFLIES IN ITALIAN, ARE CUTE AND VERSATILE.
They are good for all sauces but here’s a little secret: they have a soft spot for anything that is creamy.
DURUM WHEAT SEMOLINA · EAU
STEFANO PÂTES FARFALLE – 454g