Lasagna Faella

Pasta Faella is crafted according to tradition in the legendary birthplace of Italian dried pasta, Gragnano. The pasta is extruded through traditional bronze dies created specifically for each shape; because they have chosen to stick to the traditional method, you may notice that Faella lasagna sheets are narrower than the more modern, wider shape you’re used to. Its slightly rough, porous texture creates an ideal surface for collecting sauces, and its consistency is firm and chewy. Compared to fresh lasagna made with egg, dried lasagna adds a more robust flavor to the dish, and is better able to stand up to layers of rich ingredients and long baking times.

Pasta Faella is made from nothing but the highest quality durum wheat and pristine spring waters from the Lattari mountains. This pasta is real Italian pasta at its best. After the pasta is cut, it is then air dried naturally for 35 hours, unlike industrial pasta that is dried in less than an hour at high temperatures in electric ovens. According to Sergio Faella, during the high-temperature drying of industrial production the pasta undergoes a kind of plastification, which causes it to absorb less water; in contrast, artisanal pasta expands visibly in water, is more easily digested, and gives a greater sense of satiety. When cooked, this pasta fills the room with the intense aroma of freshly baked bread and toasted grain.