Mealitaly’s fusilli with a hole is an old but at the same time original shape of pasta, easy to prepare in elaborate dishes. It perfectly holds sauces and the most common way to use it is with San Marzano tomato sauce, ricotta cheese and basil. It is perfect also with meat sauce, in the Neapolitan or Bolognese version.

bronze drawn /

We use only high quality semolina. All shapes of pasta are drawn in bronze, which has a slower scroll, giving the pasta roughness and porosity, providing excellent hold of the dressings.

slow drying /

The drying takes place slowly (up to 42 hours) and at low temperature (up to 50 °C) in static cells. Here, the unique balance of time, heat and humidity reproduces the famous “wind tunnel” of Roma Street in Gragnano.

ingredients /
durum wheat semolina and water
cooking time /
from 13 to 16 minutes