Bucatini Really is the Perfect Pasta Shape
Bucatini really is the perfect pasta. Whimsically bouncy, wriggling about your plate as you twirl them into submission. Their long, hollow centers creating small explosions …
Porcini Mushroom Ragu
Adapted from the Porcini Mushroom Ragu recipe by chef and pastaia Danielle Glantz featured in Food and Wine Magazine, this mushroom sauce marries the tangy …
Pasta Faella’s Paccheri is one of Italy’s Best Foods
You may know Gambero Rosso as the premier guide for Italian wines and restaurants, but did you know they also have a guide to Italy’s …
Saveur names Faella one of the Best Pasta Brands
Not all pasta is created equal. The brand you ultimately choose to stock your pantry makes a HUGE difference in the final dish. The pasta …
Candele alla Genovese
Decadent, sweet, and rich: it’s Candele alla Genovese time. And don’t let the name fool you: Genovese is uncompromisingly Neapolitan! Genovese is a braised beef …
The truth about Trenette Pasta
Trenette with Pesto Genovese, green beans, and potatoes are having a moment. Attenzione, it’s not because most ingredients of this quintessential Ligure dish are in …
Aglio Olio e Peperoncino Maida
A jar of Maida Chili Peppers in your pantry means that you have both Italian chili oil + preserved chilis on call at all times. These peperoncini …
From Bittman: Penne all’Arrabbiata
This recipe for penne all’arrabbiata is adapted from the Bittman Project, our dear friends sharing all their knowledge about good Italian food and everything you …
Bucatini da Panico
Have you been feeling panicked about Bucatini? Over the past 24 hours, we’ve been fielding calls, emails and texts from so many of you alarmed …
Pasta Corta
With about 20 pasta shapes to choose from, Pastificio Faella is the producer we turn to for pasta inspiration. Made in Gragnano, near Naples, Pasta Faella religiously …
Pasta al Pomodoro Recipe
Pasta al Pomodoro is probably the most iconic Italian comfort food. It makes for a quick meal full of goodness for every day in every …
Spaghetti con la Colatura
This is Raffaella Nettuno’s special and now not-so-secret recipe for Spaghetti con la Colatura. Nettuno makes the best colatura you’ve ever tasted in Cetara, on …
The Tomato-y, Shallot-y Pantry Pasta
This is the “Tomato-y, Shallot-y Pantry Pasta” from Alison Roman. We’re big fans of her outspoken attitude and dedication to an unfussy and flexible cooking …
Pastificio Faella: how Pasta di Gragnano is made
Mela Verde, a popular Italian TV program about regional food traditions and gastronomy, visited Pastificio Faella in Gragnano to discover how Pasta di Gragnano is …
WSJ: Spaghettoni Faella are worth the cost, even with tariffs
After weeks of criticisms and negotiations, the new round of tariffs for some European foods went fully into effect at the end of October. And …
The Gustiamo Pasta Guide
What do all three Gustiamo pasta producers have in common? 1. Grano means wheat. All of the Gustiamo pasta producers use Italian grown hard durum wheat, which …
Trenette Al Pesto Genovese
This is the ultimate Trenette al Pesto, it doesn’t get any better. Why? Because we’re using the award-winning, number one fresh pesto in the world: …
Gemelli with Porcini Mushrooms
We’ve been eating Gemelli pasta with Porcini mushrooms all winter. This pasta is just the right combination of earthy and creamy. It is the kind …
Loading