Legunicum Fusilli, organic pasta made from lentils and durum wheat
€4,50
* Price includes VAT.
Fusilli made with lentil flour are a complete and nutritious meal. Made from a blend of durum wheat and select legumes, and rich in fiber and protein, Legunicum can also serve as a meal on its own.
| Weight | 0,515 kg |
|---|---|
| Dimensions | 8 × 13 × 32 cm |
| Weight | 0.515 kg |
| Dimensions | 8 × 13 × 32 cm |
| Nutritional Information | Average values per 100 g of product: energy: 348 kilocalories • fat: 1.9 g, of which saturated fatty acids 0.3 g • protein: 13.4 g • carbohydrates: 67.6 g, of which sugars 2.3 g • fiber: 3.9 g • salt: 0.01 g |
| Origin | Umbria (Italy) |
| Allergens | May contain traces of gluten-containing grains, soy, tree nuts, and sesame. |
| Cooking Time | 7–9 minutes |
Organic Fusilli – pasta made from durum wheat and organic lentils.
In the past, fusilli were made by twisting a strand of dough around a spindle used for spinning; this is where their name comes from, evoking the past. Originating in Southern Italy, organic fusilli are a must-have in our pasta selection.
Fusilli made with lentil flour are a complete and nutritious meal. Made from a blend of durum wheat and select Umbrian lentils—rich in fiber and protein—Legunicum can also serve as a meal on its own.
Thanks to its high iron content, it’s also ideal for enriching the diets of vegetarians and vegans.
It’s also a tasty way to balance the diets of those who usually avoid legumes, such as children.
Slow-rotation stone-ground semolina
The organic semolina and flours used for our pasta are stone-ground using millstones made of molar flint from neighboring France in our slow-rotation mill.
By not heating the grains during the milling process, our method allows us to preserve all the nutritional properties of the resulting semolina.
Bronze-extruded pasta dried at low temperatures
Bronze extrusion gives the pasta a particularly rough and porous texture, characteristics that allow sauces and seasonings to cling well to the pasta, significantly enhancing the flavor of the dishes prepared.
We use the traditional low-temperature drying process, at a maximum of 40°C, which offers significant advantages: it preserves all the flavors, nutritional value, and sensory qualities of the original wheat, as well as the starches that make the pasta more digestible, more elastic, and more pleasant to bite into.
This process takes longer, but as with all good things made with love… we take the time needed to produce them in the best possible way.
Sourced from our own certified organic supply chain
Our entire organic supply chain spans the green hills of the Umbrian Apennines, but above all, it is entirely in-house.
This means we have full quality control over every stage of production, from sowing to harvesting, from milling to packaging.
This provides an additional layer of assurance beyond the traditional values already inherent in organic farming: no chemical treatments, no additives or preservatives, respect for the land, and the safety and authenticity of the food we produce.
