Fusilli Corti Bucati n° 198

Fusilli Corti Bucati, originally from the Campania region, owe their distinctive spiral shape to the ancient tradition of rapidly twisting a strand of spaghetti around a knitting needle with a skilled hand.

This pasta is excellent served with hearty meat or vegetable ragùs.

Available in 500g packs.

  • Cooking time: 15 min - Al dente: 13 min
Fusilli Corti Bucati n° 198

Our method

Attention, care, experience, quality at every stage: from our mill to your table.

Selecting the wheat

Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.

The milling

We have been millers for almost two centuries: way back in 1831, Don Nicola De Cecco was already producing “the best flour in the county” in his mill. To this day, we grind all the wheat in our own mill next to the pasta factory, floating with intense and delicious aromas.

The dough

Cold water and dough at a temperature of less than 15 degrees: two details allowing us to produce pasta that fully respects the primary material.


While it is the drawing process that gives the pasta its shape, it is the bronze plates that make our pasta uniquely porous, so it captures all the sauce. Hence, this is one of the special procedures we have chosen to preserve and protect. With great pride.


Another of the secrets behind our pasta is slow drying at low temperature. It is our way of keeping the sensory properties of the wheat intact.

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Spaccatella n° 171

Spaccatella originally comes from Sicily and is part of the whimsical, dried pasta family.

The distinctive curved shape, with a hollowed split in the centre makes this pasta especially versatile, but also original. It is perfect for traditional, dense sauces.

Spaccatella is excellent for preparing pasta dishes served with light sauces made from tomatoes, but also goes really well with meat ragù.

Unbeatable with Sicilian pesto made from ricotta and dried tomatoes.

Available in 500g pack.s

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