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Fusilli Corti from Rigorosa are made with rigorously selected Durum Wheat Semolina that is mixed with water from Gragnano. Rigorosa Fusilli Corti are bronze extruded with the surface of the pasta perfectly coarse and porous. You will be surprised by how well it absorbs any type of sauce. Fusilli Corti pasta shape is tubular and wraps around in a multiple helix. Enjoy this pasta with a basil pesto, walnut pesto or trapanese pesto. The shape is also good for making pasta salad.Ingredients: Durum Wheat Semolina, Water.Directions: use 6 quarts of water for every 1 lb of pasta. Bring water to a boil. Add sea salt to taste. Add pasta to boiling water. Stir from time to time. Drain, reserving about 1 cup of the cooking water. Transfer the pasta to the pan where you have your sauce. Toss vigorously over medium heat until combined, about 2 minutes. If the pasta looks dry, add a small amount of the cooking water, and toss until it looks moist. Garnish with cheese and serve immediately.Cooking time: 10-11 minutes.Rigorosa takes the name from the direct translation of the word rigorous. The production follows rigorous guidelines of the traditional pasta di Gragnano. The selection process for the semolina is equally rigorous. The water is only from Gragnano, the bronze die extrusion method is performed rigorously, and the drying phase takes place in low-temperature cells.
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