Back to the pastas

Delightfully tasty corn fusilli

designed by

to cook



100% cornflour

Size: 200g

gluten free

egg free

Nutrition facts in 100 g product
Energy 1435 kJ/338 kcal
Fat 0,8 g
of which saturates 0,2 g
Carbohydrate 76,0 g
of which sugars 0,8 g
Fiber … g
Protein 5,3 g
Salt 0,05 g

Recipe suggestion

Pasta puttanesca


  • 1 shallot, finely chopped
  • 1 clove of garlic, finely chopped
  • 100 gr of pitted olives (green/black)
  • 6 canned anchovies filets, chopped
  • 2 tbsp of small capers
  • 1 can (400 gr) of tomato cubes
  • 140 gr of fusilli
  • 1 tbsp of chopped fresh parsley
  • salt & pepper
  • olive oil


In a large skillet or pot over medium heat, heat oil. Add shallot, garlic, olives, anchovies and capers. Fry for 3 minutes. Add the tomato cubes and reduce heat. Bring to a boil and let it simmer for 7 minutes. Season with salt and pepper.

In the meanwhile, bring a large pot of salted water to a boil. Add the fusilli and cook ‘al dente’ (see packaging).

Drain the pasta and add to the sauce. Mix well and sprinkle with parsley.

More recipes

Meet Greta, our co-creator for corn pasta.

The kids love my pasta :) ciao, Greta

Food makes Greta happy.

She loves gathering her friends and family around the table. Her signature dish is Pasta Vongole, which her three kids swear by. Reading a book is her favorite way of relaxing.

Subscribe to our newsletter!