WHOLEWHEAT FUSILLI PASTA 500g

The slow drying really comes through in the taste—there's a nutty, hearty depth I don't get from regular whole wheat. Cooked it for 9 minutes and it soaked up the sauce without turning mushy. This 500g bag won’t last long in my kitchen.

The texture holds up beautifully even after a quick boil—firm but not chewy, and you can really taste the whole grain. A bag lasted us three hearty dinners, and the gentle drying clearly makes a difference in how well it absorbs sauce.

The resting period before drying must be doing something right—these fusilli keep their bite even after a couple extra minutes in the pot. I've switched to wholewheat for good now.