Il Censo Fusilloni Pasta
From Gaetano Gargano, we bring you Il Censo's Fusilloni pasta, a larger version of fusilli. Crafted from an ancient Sicilian grain known as Timilia, the wheat itself is milled in Umbria at the same facility as Giampiero Bea's Senatore Cappelli grains. The resulting flour is then sent to Tuscany to be formed into these delectable spirals that are naturally low in gluten. Il Censo's pastas boast a gluten composition of less than 20%, while traditional pastas typically hover at around 80-90%.
The fusilloni is an excellent choice when paired with bolognese, a rich pesto, or fresh vegetables with tomato arrabiata.