Italian fusilli-type pasta (from the Italian word fusillo, "little spindle"), made from whole wheat durum wheat and dehydrated spinach, broccoli and basil. Thanks to their shape, they perfectly hold any sauce on the surface. They are best flavored with sauces based on meat or ricotta, but also with vegetable sauces based on tomato sauce with eggplant, peppers, olives and capers. Also, fusilli perfectly reveal their individuality in the freshness of cold pasta salads.