artisanal italian short pasta gragnano caserecci
artisanal italian short pasta gragnano caserecci
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Faella Caserecci get their name from the Italian word for "homemade" and have a slightly twisted, short shape great for chunky sauces or baked pasta recipes. At Gustiamo, we love them in a savory-sweet dish with anchovies, cauliflower, raisins, pine nuts, and breadcrumbs. Pasta Faella is crafted according to tradition in Gragnano, the legendary birthplace of Italian dried pasta. The hard durum semola flour used to make Caserecci is 100% Italian semola di grano duro. That's why, when cooked, it fills the room with the intense aroma of freshly baked bread and toasted grain. Its slightly rough, porous texture creates an ideal surface for collecting sauces, while its consistency is firm and chewy. Just cook your Caserecci al dente to savor its rich flavor and great texture fully! This pasta is real Italian pasta at its best.
Pastificio Faella has been producing pasta in Gragnano, a town south of Naples in Campania, since 1907. There, the breezes that flow from the mountains to the sea create the perfect conditions for drying pasta, while the pristine spring water from the Lattari Mountains used to make the dough complements this uniquely ideal setting. Pasta Faella is extruded through traditional bronze dies designed specifically for each shape, then air-dried slowly. That's what makes a huge difference between industrial and artisanal pasta: the former is dried in less than an hour at high temperatures through electric ovens, the latter naturally and for at least two days. Because of this slow process, Pasta Faella is easily digested and gives a great sense of satiety.

Caserecci Pasta Faella Reviews

"Caserecci means ‘homemade’ in Italian, they look a little like straight-edged cavatelli, and have a similar dense and chewy mouthfeel. As such, they go well with sausage and broccoli rabe."
New York Magazine
"This is exactly what you want in an irregular pasta shape: a complexity of impressions, depending on how you bite. Firm and single here, firm and doubled there, softer there. Endlessly fascinating resilient chew…..and holds sauce beautifully!"
David Rosengarten
"At Faella they still use bronze dies, which give the pasta a rougher texture, with microscopic crannies for catching sauce."
The New York Times
"One of my favorite. I think that people have gotten so used to the idea of cheap pasta, that they don’t realize that there is alternative that tastes completely different. And better."
Elizabeth Minchilli
"Faella, a family-owned company in Gragnano, near Naples, makes pastas in the traditional fashion, extruded through bronze dies and slowly air-dried before packaging."
Florence Fabricant in the New York Times
"Faella produces the best, most perfect pasta."
Serious Eats
“Faella is every bit artigianale!” 
Camille Frazier
"I also wanted to mention Faella pasta, my new favorite brand. I cook a lot of different brands of dried pasta, but lately this one has really been speaking to me."
Erica de Mane
" Despite advances in technology and greater regulation, Faella still primarily relies on a pasta-making technique the company developed more than 100 years ago."
Tasting Table
"Made from Italian wheat and cold water, using old machines with bronze dyes to made a coarse pasta that grabs onto sauce. Pasta Faella just tastes better."
Andrew Zimmern
"With simple recipes, ingredients make all the difference. If you can get imported pasta, then use it. I love Faella, which comes from Gragnano, outside of Naples."
Elizabeth Minchilli
"Pasta for Discerning Macaroni-Eaters”
Culinary Backstreets
“Faella pasta has a rough surface, perfect for better absorbing the sauce, thanks to the extruding that is still done with bronze dies.”
Amedeo Colella
"The difference in taste, in texture and in the finished dish is hard to describe here, you’re just going to have to experiment yourself."
Elizabeth Minchilli
"Faella is an old family-run company, started in 1907. In my opinion it’s still doing everything right."
Erica de Mane

Any questions?
We got you.

What is Caserecci used for?
Caserecci Faella are perfect for rustic sauces, chunky vegetables, and meat sauces or ragù. Their twisted shape and rough texture allow Caserecci Faella to hold hearty ingredients, like Porcini mushrooms, asparagus and bottarga, or cauliflower and anchovies.
What makes Caserecci Faella unique?
Caserecci Faella’s twisted shape, bronze-extruded texture, and slow-dried production technique give them a homemade look and a rich flavor ideal for rustic sauces and pasta salads, like our Mediterranean pasta fredda with mackerel.
How do you pronounce Caserecci?
Caserecci is pronounced "kah-zeh-REH-chee" in Italian. This traditional pasta gets its name from the Italian word for "homemade." Faella Caserecci have a slightly twisted shape—like straight-edged cavatelli—with a dense, chewy bite perfect for holding sauce.
Use it for:
Mackerel Pasta Fredda Salad
Pasta fredda is a summertime staple. Since it’s eaten cold (“fredda”) or at room…
See Recipe
Use it for:
Caserecci with Anchovies and Cauliflower
We revisited this recipe for Pasta with Anchovies and Cauliflower from the gusti archives, and…
See Recipe
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