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Faella's Heritage Pasta

By Fine Cooking Editors, editor

August 26th, 2010

The Faella family of Gragnano (the dried-pasta capital of Italy) has been making durum wheat semolina pasta since 1907. By slow drying their penne, spaghetti, and casarecci corti  at low temperatures, they produce pasta with rich grain flavor, a firm texture, and a slightly rough exterior, which helps sauces cling to it.

$7.85 for 1ˆ pound at; 718-860-2949.

posted in: Blogs, pasta
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