Faella Pasta Integrale

Faella Pasta Integrale is the wholegrain dry pasta line of the Faella pasta factory in Gragnano. It is made from wholegrain semolina of 100% Italian durum wheat and water from the Lattari Mountains. The company describes this pasta as particularly rough and porous. It is dried like the rest of Faella's pasta: at low temperature, below 48 °C, and slowly, for up to 60 hours, following Gragnano's centuries-old tradition.

The line has four shapes: spaghetti integrali, linguine integrali, penne medie rigate integrali and tortiglioni integrali. These are the same classic shapes as in the Faella Grandi Classici line, but made with wholegrain semolina.

The company states explicitly that all its wholegrain shapes, although equal in quality to its other products, fall outside the protected name Pasta di Gragnano IGP under the specification. So this is pasta from Gragnano, but without IGP status.

Wholegrain pasta contains more bran and has a fuller, slightly nutty flavour. It suits vegetable sauces and dishes with legumes, mushrooms, olive oil and cheese, and anyone who wants more variety in their diet.