Fusilli al chilli

(Artisan pasta (chilli))


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Artisan Pasta

Quintessentially Italian, pasta embodies each and every part of Italy. Each region, town, village, and even household makes its pasta into unique shapes, sizes, flavours and colours which best suit their favoured sauce. Shape, size, cut, texture, and bite all affect how it combines with the sauce and, ultimately, the overall flavour of the finished pasta dish.

I have especially selected several unique and different pasta shapes and flavours to create my range of Artisan pasta. These include types such as fusilli, orecchiette, and mezze-maniche-rigate which combine beautifully with my homemade authentic sauces. I have also included flavoured pasta types, such as chilli, porcini, and for the adventurous, nero di seppia (squid ink) within the range.


Minimum net weight/volume:



Ingredients & Allergy advice:

Durum wheat semolina (98%), chilli (2%)

Contains wheat   May contain traces of egg & shellfish


To bring out the subtle chilli flavour of this pasta, a lighter sauce such as my sugo napoletana would create a well-balanced pasta dish. Not just heat, but chilli flavour as an after-note.


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