Wholewheat fussili takes only 10-12 mins to boil. Eat with spinach and Parmesan for a quick, healthy vegetarian dinner, or with black kale and lamb's liver for a bolder dish. It also bakes well in casseroles topped with plenty of golden, bubbling cheese.
Whole-wheat pasta contains natural oils that mean it’ll go bad faster than white pasta, so keep it somewhere cool and dry and eat it within a few months.
This Italian cooperative has an inspiring history. Its founder, Gino Girolomoni, was mayor of the small town of Isola del Piano in the 1970s. He started the cooperative to ensure the livelihoods of the farmers who were struggling to survive growing durum wheat on the town’s hilly, inhospitable fields. Their wheat supplies a collectively owned factory, producing this excellent pasta. We’re importing it from Italy directly to get a better price for our customers.
Gino Girolomoni was a farmer himself, and a passionate early supporter of the organic movement. The courses and seminars that he organised in Isola del Piano drew intellectuals and experts from all over the country. Today Girolomoni is considered one of the fathers of organic farming in Italy.
In 2013, Guy was honoured with the Girolomoni cooperative’s annual ‘Farmers’ Friend’ award. Read more on the blog.
Whole wheat Durum semolina (100%).
Allergens in bold.
|Energy (kJ)||1527 kJ|
|Energy (kCal)||361 kCal|
|Fat (g)||2.3 g|
|of which Saturates (g)||0.5 g|
|Carbohydrate (g)||68.5 g|
|of which Sugars(g)||3.8 g|
|Protein (g)||12.3 g|
|Salt (g)||0.08 g|