The history behind Pasta Faella

Pasta Faella, the history.

If you drive south from Naples and head toward the Amalfi Coast, you’ll just about drive through Gragnano, a small Italian town best known for its ancient flour mills, medieval dwellings and a legendary breeze that forms when the cool air, off the nearby Lattari Mountains, meets the Mediterranean sea air.

Did you know a breeze could be legendary? Thanks to this breeze, we have one of Italy’s most iconic foods: dry pasta.

Ever since the 1500s, families in Gragnano have made pasta, leaving it out to dry in this transformative breeze. Gragnano’s main piazza has always been a place for making pasta!

Even today, it’s easy to find the center of town. You know when you reached the town’s main piazza because of the splendid smell. It’s the smell of freshly made pasta!

Although the piazza used to be home to many pasta makers, today only one still stands: Pastificio Faella. That’s right: Faella is the only pasta maker still making pasta in this historic piazza and their pasta is the best.

Pasta Faella is the best brand of pasta for every home cook for many reasons.
It has an amazing rough texture, which means that the sauce never slips off this pasta.
It’s made with 100 percent Italian-grown wheat and nothing else. There are no additives in this pasta.
It contains no added gluten. That means you only get what’s naturally in the wheat.
It is slow dried for at least 48 hours. The slower it is dried, the better it tastes and the easier it is to digest.
There are many shapes to choose from. They make your classic favorites like bucatini, as well as more unusual shapes like calamari.