Like all of Rustichella d’Abruzzo’s egg pasta, these super-sized spirals are made from top-quality durum wheat semolina and a high percentage of free-range eggs—about six to seven eggs per two pounds of flour—for extra-rich flavor. Fusilloni Giganti is about three times the size of traditional fusilli pasta, making them ideal for baked pasta dishes or for capturing hearty sauces like ragù.
