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durum wheat semolina, water
Faella is the only pasta maker still making pasta in this historic piazza in the city centre of Gragnano, in Campania. Faella Spaghettoni are made from nothing but the highest quality semola and pristine spring waters from the Lattari Mountains. The pasta is extruded through traditional bronze dies created specifically for each shape, and is air dried naturally for at least two days - unlike industrial pasta that is dried in less than an hour at high temperatures in electric ovens. Pasta Faella, instead, is a classic artisanal pasta that is easily digested and gives a great sense of satiety.