GENTILE Organic Durum Wheat Semolina pasta 500g "Fusilli - 10 minutes"

Tight corkscrews with the ridge running along the spiral. Two ingredients and no more: organic durum wheat semolina and water.

The spiral holds a chunky vegetable sauce and pesto, and it is the standard shape for a pasta salad.

Cook for 10 minutes in plenty of well-salted boiling water and drain it a shade early — bronze-drawn pasta keeps cooking in a hot sauce. Save a ladle of the cooking water to loosen the sauce at the end.

Organic durum wheat semolina, water.

Nutritional Facts (per 100g): Energy: 1460 kJ / 336 kcal, Fat: 1.5g of which Saturates: 0.5g, Carbohydrates: 69g of which Sugars: 4g, Fiber: 4g, Protein: 13g, Salt: <0.01g.

Pastificio Gentile has made pasta at Gragnano, in the hills behind the bay of Naples, since 1876. This is Pasta di Gragnano PGI, a protected name that only pasta made in the town may carry. The dough is pushed through bronze dies, which leave the surface rough enough for sauce to cling to instead of sliding off, and then dried the slow way — the Cirillo method, three or four days in cells where heaters stand in for the sun and fans for the wind. Industrial lines do it in a day or less.

Five hundred grams. Store in a cool, dry place, out of direct sunlight.