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Faella Gemelli are delicious with a simple tomato sauce, or sweet sausage and broccoli rabe - or try them in a unique dish of pesto al pistacchio or pesto alla trapanese, with almonds, tomatoes and basil. Gemelli are one of our most popular shapes; their name comes from the Italian word for twins, but they aren’t two strands, just one twisted on itself for a pleasantly chewy mouthfeel. The hard durum semola flour used to make Gemelli Faella is 100% Italian semola di grano duro.

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:
Gemelli with Porcini Mushrooms
We've been eating Gemelli pasta with Porcini mushrooms all winter. This pasta is just the right…
Pastificio Faella: how Pasta di Gragnano is made
Mela Verde, a popular Italian TV program about regional food traditions and gastronomy, visited…