Organic & Gluten Free Fusilli Quinoa Pasta
The word fusilli presumably comes from fuso, as traditionally it is “spun” by pressing and rolling a small rod over the thin strips of pasta to wind them around it in a corkscrew shape. This unique shape of short spiral pasta holds an assortment of sauces from very light and thin sauces to heavy meat sauces as well! Fusilli works well with any sauce, added to soups, or turned into a salad, and even bakes well in a casserole! Our gluten free Fusilli is made with three simple organic ingredients: Rice, Quinoa and Amaranth and, is the exclusive Gold Medal Winner of the American Masters of Taste triple blind taste test by Master Chef’s and culinarians.
$104.90
The word fusilli presumably comes from fuso, as traditionally it is “spun” by pressing and rolling a small rod over the thin strips of pasta to wind them around it in a corkscrew shape. This unique shape of short spiral pasta holds an assortment of sauces from very light and thin sauces to heavy meat sauces as well! Fusilli works well with any sauce, added to soups, or turned into a salad, and even bakes well in a casserole! Our gluten free Fusilli is made with three simple organic ingredients: Rice, Quinoa and Amaranth and, is the exclusive Gold Medal Winner of the American Masters of Taste triple blind taste test by Master Chef’s and culinarians.
Additional information
| Weight | N/A |
|---|---|
| Dimensions | N/A |
| Case | 3 / 5lb bags |
Cooking Instructions
In a large pot bring 2 quarts of water to a rapid boil. Add 1 tsp salt to water, if desired. Add pasta and cook uncovered, stirring occasionally, for about 10-15 minutes or until pasta is tender but firm or the texture you would like it. Remove from heat. After cooking you may notice the water will be cloudy – that is due to the Quinoa in the pasta. Rinse, drain and serve as desired. Enjoy!
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