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PACKSIZE | 12-13.25 OZ |
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Fusilli come from Campania and belong to the short, straight cut family of pasta. In the past, Fusilli were made by hand according to a method that was passed down from one generation to the next. You had to rapidly twist a strand of spaghetti around a knitting needle with a skilled hand. The ability required to perform this procedure is reminiscent of that of spinners and as a matter of fact, the term “fusillo” comes from “fuso” (spindle) which was the tool used by spinners. This pasta is particularly good with meat and fish based sauces or with condiments made with ricotta. It is also perfect with vegetable sauces too that are prepared with a tomato sauce with peppers, aubergines, olives and capers. Available in 13.3 oz pack.
On the 29th of each month, it’s tradition in Argentina to eat gnocchi. It was here, on a very simple yet remarkable Patagonian farm, that Stacey learned to make the most delicious, light, fresh potato gnocchi. With organic potato flakes as our base, we make our dough using almond flour and egg as our primary ingredients. Cappello€™s gourmet gluten free gnocchi is not only fresh and savory, it€™s also easy to prepare; after the gnocchi floats up to the top of your boiling water, try sautÃing it lightly in your favorite sauce€”or just sauce and serve. All products are freezable.
Our almond flour fettuccine isn’t like traditional pasta. The texture is silkier. The taste is butterier. Which doesn’t sound like a word but is. It cooks in 90 seconds or less. It speaks your name when you twirl it around your fork. Though not at an audible frequency. It stays in your memory long after you’ve finished a bowl. Though not like a bad houseguest. It makes you feel warm all over. But not enough to make you crank the AC and drive up your energy bill. Like we said, it’s not like traditional pasta.
The Chef’s flour is a general purpose, high gluten flour that works well for many recipes. You can use it for pizza crust, pasta making, bread, and pastries.
With same length of spaghetti but with a rectangular shape, Linguine is one of the classic types of Rustichella d’Abruzzo line. The bronze die and the low temperature drying process make the texture of this kind of pasta perfect for fish-based condiments such as seafood, shrimp and zucchini, or pesto alla Genovese Rustichella d’Abruzzo. Cooking time: 9-11 minutes.
Shape similar to spaghetti but with higher thickness and a square section instead of round, which is named after the typical tool used for its preparation (called chitarra), which gives this pasta a firm texture that can capture completely the condiment, ranging from a simple but delicious tomato and basil sauce, to a more full-bodied and rustic one like sausage and radicchio. Cooking time: 9-11 minutes.