Charcoal Fusilli Pasta
Our charcoal fusilli pasta is made with the finest Italian semolina flour and activated charcoal powder
An earthy, smoky flavour and the perfect texture to grab every inch of sauce
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![Lilos Handmade Charcoal Fusilli Pasta]( "Lilos Handmade Charcoal Fusilli Pasta")
Lilos Handmade Charcoal Fusilli Pasta
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Charcoal Fusilli Pasta is made with the finest Italian semolina flour and activated charcoal powder produced using an Italian pasta machine. The pasta is pushed through bronze dies to create that perfect texture to grab every inch of sauce.
Activated charcoal is a fine black powder made from bone char, coconut shells, peat, petroleum coke, coal, olive pits or sawdust.
The charcoal is activated by processing it at very high temperatures. The high temperatures change its internal structure, reducing the size of its pores and increasing its surface area.
Activated charcoal works by trapping toxins and chemicals in the gut, preventing their absorption.
The charcoal’s porous texture has a negative electrical charge, which causes it to attract positively charged molecules, such as toxins and gases. This helps it trap toxins and chemicals in the gut.
Because activated charcoal is not absorbed by your body, it can carry the toxins bound to its surface out of your body.
Meet the producer
Keen pasta enthusiasts, Chloe & Liam co-founded Lilo's Handmade Pasta in 2014 and started off selling takeaway pasta meals around the country from a little food truck. After battling through a couple of cold winters, boiling summers & many very windy scenarios, they finally opened their first pasta shop in Pencoed in 2016 and have since added another premises in the centre of Cardiff. They create fresh and dried artisan pasta in unique colours and flavours using vegetables and superfoods.
Here's one of our favourite recipes -
Ingredients
75g Charcoal Fusilli Pasta
45ml Crème Fraîche
1/2 Clove garlic – crushed
40g Smoked Salmon
1/2 Lemon – juice and zest
Chives to garnish
Mix together the crème fraîche and crushed garlic.
Cook and drain the pasta, then return it to the pan, adding the crème fraîche mix and cook on a low heat for 1 minute. Turn off the heat and combine with the Smoked Salmon and lemon juice.
Season as required and top with the lemon zest and chives.
Serves 1
Pack size: 500g
Store in a cool, dry place.
Best Before Date: 2 years from the date of production (see side of pack).
Charcoal Pasta – Ingredients: Durum Wheat Semolina, Activated Charcoal Powder (2%)