Fusilli Napoletani made with bronze dies and slow-dried.

Paul Ferrari spent nearly two years search for artisan Italian pasta worthy of the A.G. Ferrari Foods name. His search happily ended at a small pastificio outside Naples, in the Italian "pastabelt". Working closely with this producer, Paul has created a line of organic pastas with a noticeably firmer texture and richer flavor.

Our fusilli Napoletani begin with custom-blended durum wheat semolina. The pasta is shaped using bronze dies and slow-dried at low temperatures, to achieve a rough, sauce-clinging texture and palate-pleasing flavor. Pairs excellently with Aglio e Olio or Salsa Al Basilico sauces.

Cooking time: 13-15 minutes.