Dried Fusilli Pasta.
Store in a cool dry place, out of direct sunlight.
For best results use 1litre of water per 100g of pasta. Boil water in a large pan with a pinch of salt and several drops of vegetable oil for taste. A dd the pasta to the boiling water, continue to simmer on a low heat for 10-14 minutes. Stir from time to time. Strain and serve while hot.
Imperial Court Pasta Co.