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Gragnano, Pastificio Faella’s home, is said to be the birthplace of dried pasta and its special shapes are only found in the area. The coarse texture and hearty flavor of Faella are the signs of true artisanal pasta. The dough is made with first-grade hard durum wheat and spring water, pushed through specially cut bronze dies and dried out over the course of several days. This creates a porous texture your sauce will love to cling to.