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Fusilli with Cheese & Citrus Gremolata

This recipe was originally appeared in the October 2008 issue of La Cucina Italia. The rich, complex cheese sauce pairs wonderfully with the nuttiness of the red winter wheat pasta.


1 lemon

1 orange

½ cup packed flat-leaf parsley leaves

3 tablespoons freshly grated Parmigiano-Reggiano or Grana Padano cheese

2 cups whole milk

3 tablespoons unsalted butter

3 tablespoons unbleached all-purpose flour

4½ ounces gorgonzola cheese, crumbled (about 1 cup)

4½ ounces taleggio cheese, cubed (about 1 cup)

3 ounces fontina cheese, cubed (about ½ cup packed)

14 ounces Community Grains Hard Red Winter Wheat Fusilli


Bring a large pot of salted water to boil.

Wash lemon and orange; zest half of each fruit, avoiding white pith. Finely chop zests together with parsley; place in a bowl and stir in Parmigiano-Reggiano. Set gremolata aside.

In a medium saucepan, bring milk just to boil over medium-low heat; remove from heat. In a large saucepan, melt butter over low heat. Add flour; cook, stirring constantly with a wooden spoon for 2 minutes. Do not brown. Remove from heat. Add 2 tablespoons milk to flour mixture, stirring constantly until milk is incorporated. Repeat until ½ cup of the milk has been added. Add remaining milk ½ cup at a time, incorporating between additions, until all milk has been added. Return to low heat and cook, stirring frequently, especially along corners of pan, until sauce is the consistency of thick cream. Stir in remaining cheeses; cover to keep warm.

Cook pasta in boiling water until al dente. Drain and immediately transfer to a large serving bowl. Add cheese sauce, toss to combine and divide among bowls. Sprinkle with gremolata and serve immediately.


Community Grains Hard Red Winter Wheat Fusilli


Community Grains' flagship wheat variety, ‘Red Wing’ Hard Red Winter wheat, has a robust, nutty flavor making it a natural choice for pasta. It pairs especially well with full-bodied sauces like a classic bolognese or pesto, but its versatility makes it compatible with most every sauce. At the same time, pasta made with this variety of wheat has a surprisingly delicate texture coupled with great structure making it durable enough for reheating and baking in casseroles.

About the Producer: 

Working with local farmers, millers, and bakers, Community Grains is helping re-establish a local grain economy in northern California. This dynamic company is pioneering new standards of quality, transparency and integrity in artisanal legumes and whole grain foods. They continue to maintain and forge new relationships with farmers in California expanding their community—and creating delicious food.

Their exceptional whole wheat pastas are made from locally farmed, uniquely milled heirloom grains. Unlike conventionally milled whole grain flour, 100% of the germ, bran and endosperm are retained, resulting in a truly “whole wheat” product with spectacular flavor and texture. Beyond mere “farm to table” relevance, this is pasta with a culinary pedigree. Both as a food community model as well as a superb grocery product, it just plain makes sense – and tastes extraordinary.

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14 ounces
United States
Community Grains
$7.00 (Currently Sold Out)


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