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Perfetto Pasta No. 216 Viscione Rigate 500gm

Name: Perfetto Pasta No. 216 Viscione Rigate 500gm
SKU: ASC.0330
Price: 5.75 SAR
Availability: InStock

Sold more than 9 times

SAR 5.75

Perfetto Fuscioni Rigati, item number 216, is one of the luxurious and unique shapes offered by Perfetto, and is the "larger" and more luxurious version of traditional fusilli pasta.

Product SKU

ASC.0330

Weight

500.0 g

Quantity

Perfetto Fusilloni Rigati Pasta Item No. 216

Brand: Perfetto

Shape: Fusilloni Rigati - Large spiral and striped - Product Code: 216

Weight: 500g

Quality: Made from premium durum wheat semolina, giving it a firm texture that holds up well even after extended cooking.

Why does Fusilloni (216) stand out?

Striped Spiral Design: "Fusilloni" means large spiral, and "Rigati" means striped. This combination gives the pasta a huge surface area to adhere to the sauce, as the sauce and small pieces (such as minced meat or chopped vegetables) collect within the spiral's curves and outlines.

A Powerful Feature: Thanks to its generous size, this pasta stands out as a striking and eye-catching element in any dish, making it ideal for serving at special occasions and gatherings.

The perfect "Altinte" texture: Due to its thickness, this pasta offers an excellent chewiness that will satisfy lovers of authentic Italian pasta.

Best Uses for Perfetto 216 Pasta
Thick Sauces (Rago): Perfect with Bolognese sauce or sauces containing large pieces of mushroom or sausage.

Rosé and Cream Dishes: Its spiral shape expertly holds heavy, creamy sauces, ensuring every piece is fully saturated.

Oven Bakes: Thanks to its size, it's a great choice for making pasta bakes with cheddar and mozzarella cheeses, where the cheese melts inside its spirals.

Gourmet Pasta Salads: Used in upscale restaurants to make colorful cold pasta salads with olive oil and Italian herbs.

Preparation Tips
Boiling Time: Due to its large size and thickness, it may require a little longer, between 11 and 13 minutes.

Heat distribution: It is preferable to boil it in a wide pot with plenty of water to ensure that the center (nerve) cooks at the same speed as the outer edges.