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Faella Sedani are very similar to classic rigatoni. They have wonderful ridges and are delicious paired with radicchio and sausage, classic ragù alla Bolognese, or any baked pasta recipe. Their short tubes are lined with thin ridges like a stalk of celery, or sedano in Italian. The hard durum semola flour used to make Sedani Faella is 100% Italian semola di grano duro.  

Crafted in Gragnano, this 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 is ideal for collecting sauces, and its consistency is firm and chewy - just be sure to cook it al dente! 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:
Pasta al Pomodoro
When I went to visit Sabatino Abagnale, last summer, I asked him: how do we best describe your…
Read about it:
How Faella Makes Sedani
Stand in the center of Gragnano, or maybe have a seat on the piazza fountain, and there is no…