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*Faella pasta is not green. The photo above shows Faella’s calamari (ringed) pasta made with pesto and vegetables, and topped with shaved ricotta salata cheese.
Just south of Naples is a town called Gragnano, known as the “birthplace of dried pasta.” Like Tuscany’s Martelli pasta, Faella pasta is slow-dried and made using bronze dies to give it a rough texture, allowing the sauce to “cling” to it; but the local grain and spring water used to make Faella pasta distinguishes it with a wonderful depth of flavor. Plus, the Faella family shapes the pasta in an variety of unique formats that make it fun to experiment.