Pasta with Bacon, Cheese, Lemon, and Pinenuts
This is our version of Julia Moskins’ delectable New York Times recipe. The only difference is we decided to add all the ingredients together at …
Tofe al Burro e Formaggio
This sauce is all about the flavor of Vacche Rosse Cheese! The milk and butter serve as a thickening mechanism to really let the King …
Genovesine with Papaccelle and Anchovies
When Franco Vastola told us that he came up with his Papaccelle sott’olio to recreate the exact recipe that his wife had been cooking at …
Bucatini Really is the Perfect Pasta Shape
Bucatini really is the perfect pasta. Whimsically bouncy, wriggling about your plate as you twirl them into submission. Their long, hollow centers creating small explosions …
Pasta Faella’s Paccheri is one of Italy’s Best Foods
You may know Gambero Rosso as the premier guide for Italian wines and restaurants, but did you know they also have a guide to Italy’s …
Saveur names Faella one of the Best Pasta Brands
Not all pasta is created equal. The brand you ultimately choose to stock your pantry makes a HUGE difference in the final dish. The pasta …
Candele alla Genovese
Decadent, sweet, and rich: it’s Candele alla Genovese time. And don’t let the name fool you: Genovese is uncompromisingly Neapolitan! Genovese is a beef braised …
The truth about Trenette Pasta
Trenette with Pesto Genovese, green beans, and potatoes are having a moment. Attenzione, it’s not because most ingredients of this quintessential Ligure dish are in …
Spaghetti Aglio Olio e Peperoncino
A jar of Maida Chili Peppers in your pantry means that you have both Italian chili oil + preserved chilis on call at all times. These peperoncini …
From Bittman: Penne all’Arrabbiata
This recipe is adapted from the Bittman Project, our dear friends sharing all their knowledge about good Italian food and everything you need to know …
Bucatini da Panico
Have you been feeling panicked about Bucatini? Over the past 24 hours, we’ve been fielding calls, emails and texts from so many of you alarmed …
Spaghettini with Yellow Tomatoes & Colatura
This recipe comes from Gragnano, the Pasta capital of the world. The day Sergio from Pastificio Faella gave it to us, we ran home to …
Pasta Corta
With about 20 pasta shapes to choose from, Pastificio Faella is the producer we turn to for pasta inspiration. Made in Gragnano, near Naples, Pasta Faella religiously …
Pasta al Pomodoro Recipe
Pasta al Pomodoro is probably the most iconic Italian comfort food. It makes for a quick meal full of goodness for every day in every …
Spaghetti con la Colatura Recipe
Raffaella Nettuno makes Gustiamo’s Colatura (best Colatura you ever tasted). This is her special and secret recipe for Spaghetti con la Colatura. Delicious and very …
The Tomato-y, Shallot-y Pantry Pasta
We are big fans of Alison Roman, of her outspoken attitude and dedication to an unfussy and flexible cooking style. So, when her recipe for …
Pastificio Faella: how Pasta di Gragnano is made
Mela Verde, a popular Italian TV program about regional food traditions and gastronomy, visited Pastificio Faella in Gragnano to discover how Pasta di Gragnano is …
WSJ: Spaghettoni Faella are worth the cost, even with tariffs
After weeks of criticisms and negotiations, the new round of tariffs for some European foods went fully into effect at the end of October. And …
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