Gaetano Faella started his small, artisan factory in Gragnano - The city of pasta in 1907 after spending years perfecting the art of pasta. In 1919, the factory was relocated to it's current location in the Piazza S. Leone.
Today the Faella business and the art that is pasta manufacturing is managed by Gaetano's son, Mario and his family.
Making artisan Pasta requires a true dedication and attention to detail. Faella Artisan pasta starts with the semolina - not just any semolina though - it's selected by Mario and is actually a blend of semolina's. The dough is made with spring water, after being rested is then extruded through bronze dies. The drying time is crticial taking up to 48 hours in a steady but low temperature. Mario maintains the traditions of the older generations and his pasta is testament to these methods.
We have just recieved a delivery from Faella of their beautiful pasta in the new 500 gm format.