Of these times, patience and dexterity are certainly not abundant, fashionable qualities.
And it is precisely a meticulous patience that is the main gift that those who from a banal iron want to obtain an iron to make fusilli from.
For this reason we must be deeply grateful to those who, despite the times and the common places, still dedicate themselves to making "square" what is born "round". Let'sgrateful not forget it: iron has a considerable importance in the production process. Contrary to what is claimed for the iron used for Cilento Fusilli (the nomadic Gypsies were going to turn our lands to produce them), the processing of iron for our fusilli has always been the prerogative of the felittesi, first of the smiths, and then of ingenious amateurs.
Once used to recycle the "sticks" of old umbrellas or the steel wires contained in the tires, it is now obtained by hammering commercial profiles.
Its length can even reach 40 centimeters, while its square section, progressively reduced over time, is about one millimeter. A good iron to be used for the processing of our fusilli must be straight, thin, resistant and perfectly squared.
Without these qualities, it risks becoming a hindrance and being shelved. And this is because, over time and use, it becomes an object to which you can be fond of: every woman dedicated to the manufacture of the fusili will certainly find exactly, among the various jealously guarding in the reed tubes, the iron preferred, that more congenial to one's own attitudes.
Steel rasola to cut pasta when you make your own pasta.
Easy to clean ARTISAN PRODUCT PRODUCED BY THE ITALY COMPANY