The most important quality of this pasta is the use of kamut semolina.Kamut wheat is an ancestor of the modern durum wheat. It was discovered thousands of years ago in an area between Egipt and Mesopotamia. At the moment the kamut wheat is cultivated only in organic farms. Fusilli with kamut have a porous and rough surface and an elastic consistency that make of them the ideal for fresh pasta salads or simply for serving with cheese and black pepper.
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