The Tradition of the Faella Pasta Factory

Pastificio Gaetano Faella was founded in 1907 in the heart of Gragnano, in Piazza Marconi, also known as Piazza San Leone, when Gaetano Faella devoted himself wholeheartedly to the centuries-old art of producing exquisite durum wheat semolina pasta. Today, after more than a century and three generations, the company continues to represent the most authentic Gragnano artisanal tradition, jealously guarding the secrets of a process that respects the natural rhythms of the raw materials.

In 1941, Pastificio Faella received a prestigious award: His Royal Highness the Prince of Piedmont awarded the company the title of "Official Supplier to the Household of HRH the Prince of Piedmont" with patent number 144, a testament to the excellence achieved in pasta production. This tradition of quality has been passed down from Mario Faella, Cavaliere del Lavoro and son of the founder, to the current managers, Sergio Cinque and his family, who keep alive the philosophy of "making good Maccarun," as the founder loved to say.

Gragnano PGI Pasta

Since 2013, Gragnano Pasta has been recognized as a Protected Geographical Indication (PGI) by the European Union, a label that certifies not only its geographical origin but also compliance with strict production regulations. Gragnano, a city located in the province of Naples on the slopes of the Lattari Mountains, is known as the "Pasta Capital" thanks to a centuries-old tradition rooted in the area's ideal climate: the breezes that descend from the mountains to the sea have for centuries created the perfect conditions for the natural drying of pasta.

Pastificio Faella is certified by the Consortium for the Protection of Gragnano Pasta PGI and by a control body authorized by the Ministry of Agriculture (Mipaaf), guaranteeing full compliance with the PGI specifications, which require the exclusive use of Italian durum wheat semolina, local water, bronze drawing, and slow drying.

The Half Rigatoni Format

Mezzi Rigatoni is a short pasta shape particularly beloved in the tradition of central and southern Italy. It's the more compact version of the classic rigatoni, characterized by a tubular shape with a linearly ridged exterior. These ridges aren't just an aesthetic detail, but a true technological innovation: the ridges create a porous surface that allows sauce to adhere perfectly to the pasta, while the central hole captures thicker sauces and small ingredients, creating a complete taste experience with every forkful.

Their shorter length compared to traditional rigatoni makes mezzeri rigatoni particularly practical in the kitchen and appreciated for their versatility. The generous diameter and thickness of the pasta ensure even cooking and a perfect "al dente" texture, a key characteristic of true Italian pasta. After cooking, Faella Mezzi Rigatoni maintain a firm, elastic consistency, never falling apart or losing shape, even after a long time.

The Artisan Production Method

The production of Faella Mezzi Rigatoni follows a rigorously artisanal process that respects the natural maturation of the raw material. It all begins with the careful selection of 100% Italian durum wheat semolina, sourced exclusively from domestic crops. Pastificio Faella maintains trusted relationships with select mills that supply the highest-quality semolina, characterized by a high gluten content, high protein content, and perfect grain size.

The water used comes from the pure springs of the Lattari Mountains of Gragnano, a characteristic that gives the pasta its unique organoleptic qualities. The dough is made very slowly, allowing the semolina to gradually and evenly hydrate, thus developing the ideal gluten structure.

Bronze die-cutting is a crucial step: bronze dies, unlike the Teflon ones used in industrial production, create a rough, porous surface that holds sauces better. This slower process requires more energy but gives pasta that distinctive texture that makes all the difference in the kitchen.

Drying occurs at extremely low temperatures, never exceeding 48°C, and requires at least two days for this type of pasta. This traditional method, unlike the rapid, high-temperature drying of modern industrial pasta, preserves the wheat's organoleptic properties, its intense aroma, authentic flavor, and nutritional value. The resulting pasta has a natural golden yellow color and, upon opening, releases an intense aroma of ripe wheat.

Pairings and Uses in the Kitchen

Faella Mezzi Rigatoni are wonderfully suited to hearty, flavorful dishes from the Campania and Lazio regions. They're the ideal shape for Neapolitan ragù, which requires hours of slow cooking to develop its complex flavors: the ridged, tubular pasta perfectly captures the chunks of meat and the thick sauce. They're also excellent with pasta alla Genovese, the quintessential Neapolitan dish made with coppery onions and beef, where the sweetness of the overcooked onion pairs perfectly with the ridges of the pasta.

This shape is best served with sausage and broccoli rabe sauces, porcini mushroom sauces, grilled vegetables like eggplant and peppers, or baked dishes like timbales and pasties. Their firm texture also makes them perfect for classic baked pasta with ragù, béchamel, and mozzarella, where they retain their structure even after gratinating.

For simpler sauces, Mezzi Rigatoni are delicious with a San Marzano DOP tomato sauce, fresh basil, and a drizzle of Campanian extra virgin olive oil, or with a Calabrian walnut and chili pepper pesto. Their ability to hold sauces also makes them suitable for legume-based dishes, such as pasta e fagioli or pasta e ceci, where the legumes fit perfectly into the pasta's tubular shape.

Tips for Perfect Cooking

To get the best out of Faella Mezzi Rigatoni, it's essential to follow a few golden rules of Italian tradition. Use plenty of boiling salted water: the correct ratio is seven liters of water for every kilogram of pasta, so about 3.5 liters for a 500-gram packet. Add salt only when the water boils, using about ten grams of salt per liter.

The recommended cooking time is eleven minutes, but the key is to taste the pasta a minute before the end to check its doneness. The pasta should be al dente, slightly sticky but cooked through, without the classic "white spot" in the center. Stir occasionally during cooking to prevent the pasta from sticking.

Once drained, never rinse pasta under cold water: this would remove the surface starch that helps the sauce bind perfectly. Always reserve a ladle of the cooking water to add to the sauce if necessary: the starch in this water is a natural emulsifier that binds the sauce to the pasta in a creamy way.

For an even more professional result, you can finish cooking the pasta directly in the pan with the sauce, adding the cooking water little by little: this technique, called "mantecare," creates a perfect emulsion between the pasta and the sauce.

Sustainability and Respect for the Environment

Pastificio Faella demonstrates great environmental awareness through informed production decisions. Each pasta package is made of fully recyclable porcelain paper, certified Aticelca® 501, a standard that guarantees the full recyclability of packaging with paper. This choice eliminates the use of difficult-to-dispose plastics and composite materials, helping to reduce environmental impact.

Using 100% Italian durum wheat reduces the carbon footprint associated with transportation and supports the national agricultural supply chain, while ensuring maximum traceability of the raw material. Artisanal low-temperature production, while taking longer, consumes less energy than high-temperature industrial processes, making it more sustainable in the long run.

Nutritional Values

Average values per 100 g of product:

• Energy: 359 kcal / 1521 kJ
• Fat: 1.4 g (of which saturated fatty acids: 0.3 g)
• Carbohydrates: 73 g (of which sugars: 3.3 g)
• Dietary fiber: 2.1 g
• Protein: 13 g
• Salt: 0 g
• Vitamin D: 0 mcg
• Calcium: 0 mg
• Iron: 0.6 mg
• Potassium: 95 mg

Ingredients

Durum wheat semolina, water.

Wheat growing country: Italy
Country of milling: Italy

Allergens

Contains: gluten (durum wheat)
May contain traces of: soy, mustard

The product does not contain eggs, milk, nuts, fish, crustaceans, molluscs, celery, lupins, sesame, sulfur dioxide and sulphites in concentrations exceeding 10 mg/kg.

Format and Storage

Format: 500g pack
Storage: Store in a cool, dry place, away from heat and direct sunlight, and avoid humid environments. After opening, reseal the container and consume within a few months.

Cooking time: 11 minutes

Certifications

• Gragnano PGI pasta certified by a control body authorized by the Ministry of Agricultural, Food and Forestry Policies (MIPAAF).
• Recyclable packaging with Aticelca® 501 certification
• Made in Italy with 100% Italian wheat

Why Choose Faella Mezzi Rigatoni

Choosing Pastificio Faella's Mezzi Rigatoni means bringing a piece of Italian history and tradition to your table, a product that embodies over a century of experience in artisanal pasta making. The difference compared to commercially produced pasta is immediately noticeable: from the intense aroma of wheat that emanates from opening the package, the rough texture, and the exceptional resistance to cooking that guarantees pasta that is always perfectly al dente.

The PGI certification ensures that every stage of production meets the highest quality standards, from the selection of Italian wheat to traditional processing. Sustainable packaging reflects the pasta factory's commitment to respecting the environment, while the affordable price makes this artisanal excellence affordable for anyone who wants to rediscover the true flavor of Italian pasta.

Faella Mezzi Rigatoni isn't just a pasta shape, it's a complete gastronomic experience that transforms every dish into a special moment, bringing the authentic flavors of Campania tradition and the passion of three generations of master pasta makers to the table.

Important: Manufacturers may change the composition of their products. This means that product packaging may contain different information than that shown on Tumn®. Therefore, please always pay attention to the label and read the warnings and instructions provided on the product before using it.