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Faella's Heritage Pasta
comments (0) August 26th, 2010 in Blogs
Fine Cooking Editors, editor
Photo: Scott Phillips
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 1 pound at gustiamo.com; 718-860-2949.
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