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Faella Spaghettini have a lighter mouthfeel than spaghetti, and are perfect for any dishes that call for thin spaghetti or angel hair. Use them in a simple dressing of sauteed garlic and olive oil, or add colatura, parsley and a pinch of chili pepper for a richly savory southern Italian delicacy. The hard durum semola flour used to make Spaghettini Faella is 100% Italian semola di grano duro.

Crafted in Gragnano, this is real Italian pasta at its best. When cooked, this pasta fills the room with the intense aroma of freshly baked bread and toasted grain. Its slightly rough, porous texture is ideal for collecting sauces, and its consistency is firm and chewy - just be sure to cook it al dente! Pasta Faella is 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.

Use it for:
Spaghettini with Yellow Tomatoes & Colatura
This recipe comes from Gragnano, the Pasta capital of the world. The day Sergio from Pastificio…
Pastificio Faella: how Pasta di Gragnano is made
Mela Verde, a popular Italian TV program about regional food traditions and gastronomy, visited…