Garofalo Fusilli No. 63 is a 16 oz (454 g) bag of spiral-shaped Italian pasta made in Gragnano, near Naples, from 100 percent durum wheat semolina. It's a genuine Italian import, available as a Single, Pack of 3, or Pack of 6, shipped fast from our New Jersey warehouse.
Garofalo Fusilli No. 63: Spiral Pasta from Gragnano for Chunky Sauces
- Tight spiral shape — the coiled cut traps chunky sauce along every twist
- 100 percent durum wheat semolina — a single-ingredient pasta with no additives
- Bronze-drawn — drawn through bronze dies for a rougher surface that holds sauce better than a smooth die
- Slow-dried — dried at a slower pace than mass-market pasta for a firmer bite
- Made in Gragnano, Italy — produced by Pastificio Garofalo in the Gragnano PGI pasta-making region near Naples
- Pack options — Single, Pack of 3, and Pack of 6 for stocking the pantry
How to Use
Add the pasta to a large pot of well-salted, rapidly boiling water and cook for about 10 minutes, tasting a piece near the end for a firm, al dente bite. Reserve a cup of the starchy pasta water before draining, then stir a splash into your sauce so it clings to the spirals. Store the unopened bag in a cool, dry pantry, and once opened, reseal it tightly or move the pasta to an airtight container.
About Garofalo
Garofalo has been making pasta in Gragnano, near Naples, since 1789. Gragnano's spring water, sea breeze, and sunny climate are part of what gives La Pasta di Gragnano its reputation, and several Garofalo shapes carry the Protected Geographical Indication (PGI) that ties them to the town. The pasta is bronze-drawn and slow-dried, a traditional process that leaves a rougher surface for sauce to cling to. Browse more imported pasta in our Pasta collection. Learn more at garofalo.com.
Frequently Asked Questions
What sauces pair best with Fusilli No. 63?
Fusilli's tight spiral shape is well suited to chunky sauces such as tomato meat sauce, pesto, arrabbiata, and vegetable ragu, since the coils trap small pieces of sauce along every twist. It also works cold in pasta salads, where the spirals hold dressing better than a flat pasta cut.
How long should I cook Garofalo Fusilli?
Boil Fusilli in generously salted water for about 10 minutes for an al dente texture, though exact timing can vary slightly by pot and altitude, so tasting a piece near the end is the most reliable check. Draining a minute early and finishing the pasta in the sauce pan also helps it absorb more flavor.
What does La Pasta di Gragnano mean on the package?
La Pasta di Gragnano refers to pasta made in the town of Gragnano, near Naples, a region with a long pasta-making history tied to its spring water and climate. Several Garofalo shapes, Fusilli included, carry the Protected Geographical Indication that certifies the pasta was produced in that area.
Is Garofalo Fusilli made from a single ingredient?
Yes. The only ingredient is durum wheat semolina, with no eggs, additives, or preservatives in the recipe. It is made in Gragnano, near Naples, in a region that carries Protected Geographical Indication status for pasta, and shoppers should read the printed label for the most current ingredient details.