Fusilli col Buco is a long, spiral pasta named for the “hole” running down its center. It’s as fun to eat as it looks! Traditionally served with a Neapolitan Ragù meat sauce, Fusilli col Buco pasta also pairs wonderfully with porcini mushrooms, pancetta, and peas. DeLallo Pasta comes from the town where pasta was born, a region near Naples, at the beginning of the Amalfi Coast. The art of making our pasta begins with the very best quality wheat. We carefully choose wheat with the highest gluten index, gluten content, and protein content. All of these characteristics affect how the pasta cooks, as well as its taste and texture. The durum wheat is milled into coarse ground semolina flour and then carefully kneaded with cold, fresh, mineral-rich mountain spring water. We dry our pasta slowly at low temperatures to reproduce the traditional way of making pasta. This method respects the ingredients, preserving the pasta’s color, texture, and aroma.