This nutritious pasta is made by a small family business in regional Victoria using Australian ingredients whenever possible. They use whole eggs that are paddock-laid by happy chooks that are free to range anytime they like. This delicious wheat-free, gluten-friendly fusilli contains 15% protein. Slow drying for 36 hours ensures a great texture and full flavour.

The loose spirals of fusilli will combine beautifully with your favourite sauce. It is quick and easy to cook and stores well in the pantry.

How to Use:

Use 1 litre of water for every 100 grams of Fusilli pasta. Bring the water to a rapid boil. Add pasta and stir to ensure it separates, continuing to stir occasionally. Cook for 6-8 minutes or until al dente. Drain and serve topped with your favourite sauce.

Alternatively, add the drained pasta to a large pan with a little gently warmed oil infused with garlic or chilli, or your preferred sauce. Toss or stir until the sauce and pasta are combined before serving with grated parmesan cheese or fresh herbs. Perfect with pesto, carbonara or amatriciana.

Chilled, al dente pasta can be used in wonderful fresh pasta salads. Lovely with fresh basil, olives, Spanish onions, cherry tomatoes and a splash of olive oil.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight.

Shelf Life:

Up to 12 months when stored as above. See Best Before date.

Image for illustrative purposes only.