Handmade fusilli are the most characteristic and traditional pasta of Gragnano. In over 400 years of history, the method of creating fusilli by hand has never changed and has been passed down through the generations. It takes years to learn how to make this pasta by hand. It looks easy, a single quick movement that consists in winding a bucatino around a steel rod. But it’s the movement of the hands, its speed and its strength, that are important. If there’s too much pressure, the hole in the bucatino, which is fundamental in order to make the pasta easy to digest, becomes blocked. If it’s too slow, it doesn’t wind the pasta properly around the rod to create this unique and unrepeatable shape.
Pastificio Afeltra has created the Presidia of Handmade Fusilli of Gragnano, reserving a place inside the pasta factory where the master fusilli makers perform their miracle every day. Please believe us when we say that this is the best pasta in the world. We suggest delicate sauces. The leading role has to go to the amazing taste of the fusillo.
When you are hungry, there is nothing better than a tasty dish of freshly cooked ancient Afeltra fusilli. Always al dente, tasty in every way, they are the ideal first course for those who love good food and authentic flavors.
These fusilli are produced with selected durum wheat from Italian crops and mixed with spring water from the Iattari mountains. They are worked by hand and bronze drawn according to the oldest Gragnano tradition.
They have excellent cooking resistance and a surface capable of absorbing and retaining any type of seasoning in the best possible way.
The ancient Alfetra fusilli can be tasted with excellent extra virgin olive oil and Parmesan cheese or enriched with light or more full-bodied sauces based on vegetables, white or red meats, freshly caught fish and shellfish.