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Kitti’s rice-millet fusilli

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Easy to cook

Natural taste


rice flour (56%), brown rice flour (14%), millet flour (13%), tapioca starch, potato flakes, stabilizers (xanthan gum), popato fiber, chicory inulin, antioxidant (E306).

Size: 200 g

gluten free

egg free

Nutritional facts in 100 g product
Energy 1473 kJ/348 kcal
Fat 1,3 g
of which saturates 0,3 g
Carbohydrate 74,3 g
of which sugars 0,3 g
Fiber 4,7 g
Protein 7,3 g
Salt 0,08 g

Recipe suggestion

Chicken Caprese pasta

4 servings

  • 40 dkg fusilli pasta
  • 30 dkg chicken breast
  • 2 tablespoons of Italian spice mix
  • 20 dkg cherry tomato
  • 10 dkg grated mozzarella
  • 2 cloves of garlic
  • Salt
  • Pepper
  • 4 tablespoons olive oil
  • 1 handful of fresh basil

For the syrup:

  • 1.5 dl of balsamic vinegar
  • 50 g sugar
  • 2 teaspoons honey

Put the ingredients of the syrup in a pot. Reduce it into half at medium temperature, then set it aside. Cut the chicken breast into half, rub it with salt, pepper, Italian spice mixture, olive oil and minced garlic. Fry it in a pan over a little olive oil over medium heat until golden brown, under a lid. A few minutes before it’s done, put the half-cut cherry tomatoes into the pot as well, stir it often, and then remove from the heat.
Meanwhile, boil the pasta in salted water then sieve it.
In a large bowl, add the cherry tomatoes and a little olive oil to the pasta boiled, season it with salt and pepper. Add the sliced chicken breast, sprinkle it with the balsamic vinegar syrup, then with grated mozzarella and serve it with fresh basil.

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Recipe suggestion

Layered pasta with blue cheese

4 servings

  • 40 dkg fusili pasta
  • 20 dkg grated mozzarella
  • 15 dkg blue cheese
  • 20 dkg sliced salami
  • 5 dkg butter
  • Salt
  • Ground white pepper
  • 1 box of leek sprouts

Preheat the oven to 180 degrees. Grease a Jena glass bowl with butter. Cook the pasta in hot, salted water, drain it and mix it with the remaining butter. Put half of it at the bottom of a pot, sprinkle it with salt and white pepper. Sprinkle it with mozzarella and half of the blue cheese. Cover it with salami slices. Put the other half of the pasta on top, season it again with the remaining cheese and then top it with the salami. Put it into the hot oven and bake it for about 25-30 minutes. Serve it with the leek sprouts on top.

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Meet Kitti, our co-creator for chickpea pasta.

This pasta is so good :) xxx Kitti

Kitti loves experimenting in the kitchen. “I find it amazing how pasta can be used in so many ways.

Besides cooking, aerial silk is another one of her passions. The smell and taste of her grandmother’s pancakes are one of her favorite childhood memories.

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