Faella Gemelli are one of our most popular shapes. The name comes from the Italian word for twins, but they aren't two strands, just one twisted on itself for a pleasantly chewy mouthfeel. This pasta is delicious with a simple tomato sauce, but it also shines with chunky sauces (like sweet sausage + broccoli rabe or pistachio pesto) or with earthy ingredients like porcini mushrooms. Pasta Faella is crafted according to tradition in Gragnano, the legendary birthplace of Italian dried pasta. The hard durum semola flour used to make Gemelli 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 Gemelli al dente to savor its rich flavor and great texture fully! This pasta is real Italian pasta at its best. ...read more
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.
durum wheat semolina, water IGP CERTIFIED
Use it for:
Gemelli with Porcini Mushrooms
We've been eating Gemelli pasta with Porcini mushrooms all winter. This pasta is just the right…
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