• 1 kg of whole wheat flour, twice-ground variety
  • 4 tablespoons olive oil
  • 1 pinch of salt, water to taste


Make a well in the flour, stir in the salt, oil and water and knead until the dough is smooth and homogeneous. Cut the pasta into small vermicelli and use the buso – formerly a kind of iron rod (now a small wooden stick is also used) – to roll the dough against the palm of your hand to form long fusilli, being careful not to press too hard.

Let the pasta dry on a flat surface, then cook it in boiling water and season to taste.

Agriturismo Vultaggio

c/da Misiliscemi, 4 - Fraz Guarrato, 91100 Trapani TP
P IVA IT 01922040819

Telefono +39 0923 864 261

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