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Umbria

Gusta Fusilli Pasta

4.662 reviews

Durum-wheat fusilli from Umbria. Bronze die, slow-dried 24 hours.

$36.47

Size
Purchase type
  • Slow-dried 24 hours, bronze die
  • Ships from our New York warehouse in 1-2 days
  • Free shipping over $75
Umbrian wheat field at altitude, late afternoon, dry stone wall along a path. Documentary landscape.
Place
Umbria sits in the center of Italy, inland and at altitude, where the air is dry and the growing seasons are long. Durum wheat here ripens without hurry. The same dry conditions that build flavor in the grain are what the pasta needs later: 24 slow hours pulling moisture from the spirals without forcing them.
Spaghetti drying on wooden rods inside an Umbrian workshop, side window light, bronze pasta tooling on the workbench. Documentary process.
Process
The wheat is milled into semolina (semola di grano duro). No enrichment, no additives. The dough is extruded through a bronze die (trafila al bronzo), which cuts the spiral shape and roughens the surface. That rough, porous surface grips sauce from every angle. The spirals were designed for exactly this. Then slow-dried on racks for 24 hours at low temperature, the way it was done before industrial drying compressed the process into under an hour.
Two pairs of hands, an older worker and a younger one, shaping semolina on a worn wood bench inside an Umbrian mill. Faces deliberately out of frame.
People
The family we work with has been milling in Umbria for three generations. Same bronze dies, same slow-drying rooms, since before the industry moved to high-heat tunnel drying. We visit twice a year and see the same room, the same method. That continuity is what we are selling.

What's inside

Ingredients
Durum wheat semolina (semola di grano duro). No enriched flour. No additives. No preservatives.
Certifications
  • Non-GMO
  • Made in Italy
Contains
Wheat (gluten). May contain traces of eggs.

How to use it

Boil 9 minutes in generously salted water. Finish 1 minute in the sauce with a spoonful of the starchy pasta water.

Use fusilli when the sauce is chunky or thick. The spirals hold it.

Pairs with

From the recipe book.

Cook a

Read the recipe ›
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The rest of the pantry

Questions

  • How do I cook it?
    Boil 9 minutes in generously salted water. Finish 1 minute in the sauce with a spoonful of the starchy pasta water.
  • What sauce goes best with fusilli?
    Any sauce with body. The spirals grip chunky vegetable sauces, pesto, and ragus equally well. Genovese pesto is the natural match.
  • What does slow-dried actually mean?
    24 hours on a drying rack at low temperature, versus under an hour at high heat in an industrial dryer. Slow drying preserves the flour's flavor and keeps the pasta's structure stable in the pot.
  • Why does the surface feel rough?
    The dough is extruded through a bronze die (trafila al bronzo) instead of a Teflon die. Bronze leaves the surface rough and porous. That roughness is functional: it holds sauce.
  • How long does it keep?
    Sealed, up to 24 months in a dry pantry. Once opened, use within a few months for best texture.
  • How is this shipped?
    From our New York warehouse via Amazon fulfillment. In-stock orders ship in 1-2 business days. Free shipping over $75.
  • What if it arrives damaged, or I don't love it?
    Write to us. We refund within 60 days, no questions.

Reviews

Six Italian regions. Nothing reformulated. Imported direct.