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Faella Linguine’s have a thin flat shape, and are great with any preparation, but are an ideal pairing for many Italian pasta dishes, including our favorite Pesto Genovese. Pasta Faella  is crafted according to tradition in the legendary birthplace of Italian dried pasta, Gragnano. This pasta is real Italian pasta at its best. When cooked, this pasta 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, and its consistency is firm and chewy - just be sure to cook it al dente to fully savor its flavor and texture! The hard durum semola flour used to make Linguine Faella is 100% Italian semola di grano duro.

Since 1907 pasta Faella is made in Gragnano, in Campania from nothing but the highest quality semola flour 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 25/30 hours - 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.

Read about it:
In the 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…