Fusilli
Fusilli or spindles, spirals or tails. They have already been domesticated in our kitchens and received several nicknames.
They are used as a supplement to a lot of dishes, or directly as an ingredient in pasta salads. But fusilli best suited for thinner sauces because just this shape of pasta sauces keep well.
For Italian cuisine, we can recommend the proven recipe FUSILLI CON RICOTTA
Rice pasta Risolino never overcooks not gets sticky. They are good for roasting or reheating.
Try and taste the rice penne RISOLINO and prepare a delicious meal that everyone will praise.
Ingredients of rice pasta Risolino
Just rice flour, tapioca, starch, curcuma and a little amount of salt. Gluten free pasta, no artifical colourants, no allergens.
Direction
- Put on to boil (1 liter of water per 100g of rice pasta), add a little salt and a drop of vegetable oil.
- Put pasta into boiling water and cook it on high heat 10-12 minutes. Stir frequently. Best way is to taste.
- Before you decant pasta, we recommend leaving it in a pot for 3 minutes in hot water.
- Then, decant, rinse well under running water (preferably cold) and drain.
- Enjoy your meal!
Recipes for rice pasta – Fusilli
Average nutrition value per 100 g of product in the dry state
| Energy value | 1481 kJ/354 kcal |
| Fat | 0,2 g |
| of witch saturates | 0,1 g |
| Carbohydrates | 85,0 g |
| of witch sugars | 2,2 g |
| Proteins | 3,0 g |
| Salt | 0,9 g |
