Artisanal Low Carb FUSILLI - 250g

Only 3.9g of carbohydrates per 100g

Our Artisanal Low Carb Fusilli were created for a simple reason: to allow you to bring a real plate of pasta to the table, but with a drastically lower carbohydrate content than traditional pasta. They are not intended for those looking for a simple "dietary alternative." They are intended for those who want to eat low carb in a serious way, without ending up with a fragile, sad, or unfulfilling product.

Fusilli is a shape that has a precise function on the plate: it gathers sauce better, gives more presence to the bite, and works particularly well with pestos, quick sauces, creams, tuna, and sautéed vegetables. In a low-carb version, this matters even more: the shape must "work" well.

In short:

• 250g of pasta
• 3.9g of carbohydrates per 100g
• 16g of protein per 100g
• 59.9g of fiber per 100g
• 210 kcal per 100g
• cooking time: 14 minutes
• high fiber content
• contains gluten

Why choose it:

Fewer carbohydrates, without taking the point out of the dish

• With only 3.9g of carbohydrates per 100g, these fusilli help you manage your carbohydrate intake much better than traditional pasta. The advantage isn't theoretical: it's practical. They give you a real, extra opportunity to build a low-carb meal without necessarily having to give up pasta.

A shape that works well with sauces

• Fusilli is not a random choice. Its shape helps to hold sauce better and makes the dish richer and more complete with every forkful. It is a pasta that works well when you want a tasty, well-bound main course that isn't flat or bland.

A more convincing structure than many "diet" alternatives

• Many reduced-carbohydrate pastas are disappointing because they feel like a surrogate: too fragile, too rubbery, or not very pleasant to eat. Here the goal is different: to offer you a low-carb pasta with a more credible structure, good cooking stability, and a more satisfying texture.

Artisanal production

• All our pasta is made using artisanal production, with attention to the preparation of the dough, the extrusion process, and the drying. This isn't just a marketing line: it is part of the result you want to find on your plate.

What it's actually like on the plate

Let's be clear: it is not traditional pasta.
But it is also not one of those low-carb alternatives that, as soon as you taste it, makes you regret your choice.

Our Low Carb Fusilli are designed to offer you:

• good cooking stability
• a pleasant texture
• a shape that enhances sauces well
• a concrete solution for reducing carbohydrates without completely eliminating the pleasure of pasta

Ingredients:

resistant tapioca starch, vital gluten, inulin, wheat fiber, non-GMO. Allergens highlighted in bold.

Why these ingredients

• Resistant tapioca starch – contributes to the structure of the pasta
• Vital gluten – helps to give body to the dough
• Inulin – contributes to the structure and pleasantness of the bite
• Wheat fiber – helps to give consistency and increases the fiber content