Penne by Pastificio Faella from Gragnano Review
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Penne by Pastificio Faella from Gragnano Feature
- Artisanal Pasta from Gragnano, Campania, Italy
- Slow dried at low temperatures
- Made from first grade hard durum wheat
- Rich fragrance of semolina and porous consistency
- A package of 1.1 Lb - 500 gr
Artisanal Italian pasta at its best, pasta by Pastificio Faella since 1907 comes from Gragnano, a town just south of Naples, said to be the birthplace of dried pasta making. In the legendary arena of Gragnano pasta production, Faella truly shines: its outstanding texture and flavor is achieved through simplicity and through the stellar quality of the wheats. Gaetano Faella, who funded the company in 1907, devoted his life to learning all secrets of traditional pasta making and to selecting the best varieties of Italian wheats. Today, his son Mario and just a few other members of his staff, continue the family business with the same passion. The Faella Family has been using the same wheat suppliers for decades. The pasta is dried slowly, for at least two days, at very low temperatures (most industrial pasta are dried in one hour...). Extruded through bronze dies created specifically for each shape, Faella has a slightly rough texture and porosity which make sauce and condiments cling to it. Just durum wheat semolina and spring water are mixed slowly to achieve a pasta of rich grain flavor and great consistency.
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