"Does there exist for you a single food that can reliably improve your mental state? That wholly encompasses the textural, sensual, soothing joy of eating? For me, this food is bucatini pasta."
Maggie Hennessy in Salon
"Best Long Noodle"
Saveur
"At Faella they still use bronze dies, which give the pasta a rougher texture, with microscopic crannies for catching sauce."
The New York Times
"One of my favorite. I think that people have gotten so used to the idea of cheap pasta, that they don’t realize that there is alternative that tastes completely different. And better."
Elizabeth Minchilli
"Faella, a family-owned company in Gragnano, near Naples, makes pastas in the traditional fashion, extruded through bronze dies and slowly air-dried before packaging."
Florence Fabricant in the New York Times
"Faella's dried bucatini has an almost sandpaper-rough texture from their bronze-die extrusion, meaning the sauce really clung to all parts."
Saveur
"Faella produces the best, most perfect pasta."
Serious Eats
"I fell in love with bucatini during a solo trip to Italy a few years ago. And now that I can buy dried bucatini from Gustiamo, I can make it at home any time I want. Each time I revel in how splendid it is, those chewy tubies slick with sauce."
Ariel Kanter
"I also wanted to mention Faella pasta, my new favorite brand. I cook a lot of different brands of dried pasta, but lately this one has really been speaking to me."
Erica de Mane
" Despite advances in technology and greater regulation, Faella still primarily relies on a pasta-making technique the company developed more than 100 years ago."
Tasting Table
"These long tubes cooked up evenly, with a fresh taste and nice wheaty flavor. Bucatini is the current darling of the pasta world, and this excellent version shows off why."
Saveur
"Made from Italian wheat and cold water, using old machines with bronze dyes to made a coarse pasta that grabs onto sauce. Pasta Faella just tastes better."
Andrew Zimmern
"With simple recipes, ingredients make all the difference. If you can get imported pasta, then use it. I love Faella, which comes from Gragnano, outside of Naples."
Elizabeth Minchilli
"Pasta for Discerning Macaroni-Eaters”
Culinary Backstreets
"The hollow noodles cook extremely evenly and give tons of surface area for sauce and flavor to blanket."
Saveur
“Faella pasta has a rough surface, perfect for better absorbing the sauce, thanks to the extruding that is still done with bronze dies.”
Amedeo Colella
“Faella is every bit artigianale!”
Camille Frazier
"The difference in taste, in texture and in the finished dish is hard to describe here, you’re just going to have to experiment yourself."
Elizabeth Minchilli
"Faella is an old family-run company, started in 1907. In my opinion it’s still doing everything right."
Erica de Mane
