Faella pasta is made using the bronze extrusion method. In fact, Faella is one of the original artisan pasta makers from Gragnano still producing pasta today.
Bronze extruded, artisan pasta, such as Faella, is Pasta that's forced through a die, then cut to the proper length and dried. It's almost always made from durum wheat, water, and salt (no egg), and the better quality pasta makers extrude their dough through bronze dies, which require more pressure but leave microstriations that capture the sauce when the pasta is seasoned. Cheaper pasta is made with Teflon or other non-stick surfaced dies, and is smoother. The better artisanal pasta is also dried more slowly, over a period of several days, and this makes it more flavourful. Commercial pasta makers instead usually dry at higher temperatures (70-80 C, 140-160 F), and this drives out some of the flavour