This is a „two-wings” fusilli with a significantly reduced cooking time. Thanks to its thin wall thickness, it is ready almost immediately after being placed in the boiling water. Unlike traditional fusilli, this one requires less than a third of the time to cook.

TIP: To shorten preparation time even further, pre-boil the water in a kettle and then pour it into a pot to continue boiling. To avoid the pasta becoming too soft, it is recommended to follow the indicated cooking time. For saucy dishes, consider finishing the last minute of cooking in a light sauce, allowing the pasta to thicken it. When reusing the pasta later, rinse it with cold water and toss it with a bit of oil.