Dry, uncooked fusilli — the same one we use at our pasta bar. Spiral grooves grip every sauce; springy bite holds up hot or chilled. Bronze-cut and slow-dried for a rougher surface than typical supermarket pasta, which is what makes the sauce stick.
Cook time: 8–12 minutes in salted boiling water Best with: Pesto, olive-oil sauces, baked pasta, pasta salads Texture: Springy, ridged, sauce-forward Ingredients: Durum wheat semolina, water Storage: Cool, dry place. Reseal after opening.
Note: This is dry pasta you cook at home. For a hot, ready-to-eat plate, visit our pasta bar in Rawalpindi or order via Foodpanda.
