Pasta Faella

Faella has been producing pasta since 1907, when Gaetano Faella founded the family company in Gragnano, a town south of Naples in the region of Campania. Gragnano is considered the birthplace of Italian dried pasta; according to legend, the breezes that flow from the mountains to the sea created the perfect conditions for drying pasta. The three commandments for making Pasta Faella are: only 100% Italian Semola; always extruded with a bronze die; drying must be at least 2 days at the lowest temperature possible.

Anelli Faella
$8.00
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Bucatini Faella
$8.00
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Calamari Faella
$11.00
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Candele Faella
$17.00
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Caserecci Faella
$8.00
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Gemelli Faella
$8.00
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Genovesine Faella
$8.00
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Linguine Faella
$8.00
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Mezzanelli Faella
$15.00
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Mezzi Paccheri Faella
$11.00
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Penne Faella
$8.00
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Sedani Faella
$8.00
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Spaghetti Faella
$8.00
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Spaghettini Faella
$8.00
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Spaghettoni Faella
$8.00
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