Mancini Fusilli is made in Italy using durum wheat grown and milled in the Marche region. Semolina and water are the only ingredients. The pasta is shaped through circular bronze dies, then statically dried for 22 hours at temperatures between 36°C and 55°C, creating a textured surface and reliable al dente bite. Each spiral is approximately 40mm long and 12mm in diameter, with a recommended cooking time of 8–10 minutes. Contains wheat and gluten; may contain traces of mustard and soy.