Organic Whole Spelt Fusilli Organic

How do I cook them?

Seven to nine minutes in a large volume of boiling salted water, then drain and dress with a trickle of olive oil or a sauce. Kazidomi fusilli come in a 250 g packet. Wholegrain spelt asks for a minute or two more than a white pasta of the same shape.

What does wholegrain spelt taste like?

More cereal than white wheat, with a nutty note and a slight bitterness that comes from the bran. Kazidomi fusilli are brown in colour and stay firm under the tooth, even after draining. The flour is wholegrain: the bran of the cereal has been kept in.

Spelt fusilli or wholemeal wheat penne: which do I pick?

Spelt has a softer grain and a nutty flavour; these Kazidomi fusilli grip sauce well thanks to the spiral. Wholemeal wheat penne taste more neutral and come as a tube, which suits a bake better. Both contain gluten and cook in a matter of minutes.

Do they contain gluten?

Yes. Spelt is a variety of wheat, so these fusilli do not suit anyone intolerant to gluten. Kazidomi also flags possible traces of soya and mustard. The ingredients list runs to wholegrain spelt flour and water, with no egg and no additive of any kind.

What do I serve them with?

The spiral catches thick sauces and anything served in pieces: pesto, roast vegetables, a mushroom sauce, a lentil stew. Kazidomi fusilli also eat cold in a salad, where spelt holds its shape for hours without sticking. A trickle of oil after draining stops them clumping.