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Faella Genovesine are a wonderfully versatile short pasta shape - cut like small penne but smooth like ziti - and are delicious with pesto, but great with all sauces! The hard durum semola flour used to make Genovesine 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.

Pastificio Faella: how Pasta di Gragnano is made
Mela Verde, a popular Italian TV program about regional food traditions and gastronomy, visited…
The history behind Pasta Faella
Pasta Faella, the history. If you drive south from Naples and head toward the Amalfi Coast,…