What do all three Gustiamo
pasta producers have in common?
1. Grano means wheat. All of the Gustiamo pasta producers use Italian grown hard durum wheat, which is milled into semola.
2. Trafilatura means extrusion. From the longest candele to the shortest penne, all shapes are extruded with bronze dies. This method creates a porous surface that distinguishes pasta trafilata al bronzo for its extraordinary way of holding the sauce.
3. Essiccazione means drying. Pasta that is dried slowly and at low temperatures creates a gluten net that stays flexible, resulting in a digestible pasta with a perfect al dente bite.
Fun fact: the top floor of the Pastificio is known as ‘cella degli spaghetti’ because it is exclusively dedicated to the drying of spaghetti and nothing else.
Fun fact: Pastificio Faella is the only pasta maker who still produces pasta in Gragnano’s main piazza.
“So, what’s the difference between Faella and Martelli?”
Which one is better?
There is no right answer!
Fun fact: Filippo’s favorite recipe with these busiate is cacio e pepe. Go figure!