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The fusili holds together when boiled, has a similar texture to wheat based pasta, and tastes excellent!

This can be used as a part of oven baked dishes, soups, as a pasta dish, fantastically fun for kids. Versatile in its use.

INGREDIENTS: (Rice flour 96%), tapioca starch (as stabiliser), rice starch (as stabiliser).


 Typical Values Per 100g
Energy 1514 KJ /362 Kcal
Fat 1.6g
of which saturates 0.6g
Carbohydrates 81g
of which sugars 0g
Fibre 4.5g
Protein 5.5g
Salt 0.04g



  • Boil water in a large pot. To make sure pasta doesn’t stick together, use at least 4 pints of water for every 8 ounces of pasta. Make sure that the water is at a fast, fierce, rolling boil before you add the pasta.
  •  Salt the water with at least a tablespoon of salt. The salty water adds flavour to the pasta.
  • Pour pasta into boiling water. Boil undercover for 8-9 minutes or until tender, stirring occasionally.
  • Drain and rinse with warm water.
Storage Information
Cool, dry & hygienic; away from direct light & strong odours

Additional information

Weight 100 g