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FOR MORE DETAILS:
Screw-shaped pasta is a classic today and can be found on every table in the world. Its name comes from the Arab word “bus”, which was the rod that the pasta was wrapped around in its preparation, giving rise to the names busiate in Sicily and busa in Sardinia.
Traditionally called "vitoni" or “viti piccole” by Pastificio Fabbri depending on the size, this shape is often called “fusilloni” or “fusilli” in markets.
Its current version was invented with the rise of industry in the early 20th century, where numerous shapes were inspired by the mechanical science emergent at the time (ruote, radiatore, eliche, etc.). And so, it was that in 1924 Guido Tanzi, an Italian resident in Long Island (New York), had a particular type of die patented that would revolutionise the pasta world of the time. As the inventor himself explained in his statement before the US Patent Office (US. Patent 1,506,869 of 2 September 1924): before, the fusillo was very expensive to make because it required the intervention of a particularly skilled worker each time the die was opened, to ensure the pasta had a uniform appearance. In addition, the hole that the pasta passed through would close up with the old dies and give rise to irregular shapes. This invention therefore made it possible to substantially increase the production yield while simultaneously guaranteeing an impeccable product.
INGREDIENTS:
Organic semi-whole durum wheat semolina, water.
Contains gluten. May contain traces of egg, soy and mustard.
| AVERAGE NUTRITIONAL VALUES PER 100 g | |
| energy | 1423 kJ / 340 kcal |
| fat | 2,5 g |
| of which | |
| saturates | 0,8 g |
| carbohydrate | 68 g |
| of which | |
| sugars | 3,7 g |
| fibre | 3 g |
| protein | 12,5 g |
| salt | 0,02 mg |
SINCE OUR PASTA IS ARTISAN...
We recommend storing it at temperatures below 18°C and with a relative humidity of 65%, or directly in the refrigerator to discourage the proliferation of insects.
The cooking time may vary slightly depending on the quantity and quality of the protein contained in the wheat after the pasta making. Indeed, the wheat's growth is influenced by atmospheric conditions and the type of soil. This is why the semolina obtained is always different and can affect the pasta-making process and therefore the characteristics of the pasta: cooking, the toughness of the gluten, the amount of starch released into the pot, etc.
The irregularities in size, cut and colour are typical of traditional artisan pasta.
Our labels are applied by hand.
