Faraci Pasta
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Pasta Faraci has been making pasta since pasta itself was invented. This 3rd generation company combines tradition with meticulous quality control to produce an outstanding variety of pasta. Their pasta tastes great with home made sauces or store bought ones. This is one of the best exports of Sicily.
Over 20 different pasta shapes:
Short Pasta - Rigatoni, Millerighe, Lisci Grossi, Italiani, Penne Rigate, Mezze Penne Rigate, Vermiglioni, Fusilli rigati, Spaccatelle, Gnocco Sardo, Fusilli Caserecci, Cavatelli Lisci, Lumache Rigate, Gomiti Lisci, cinque buchi.
Long Pasta - Capellini, Vermicelli, Spaghetti, Bucatini, Linguine, Tagliatelle
Pastine - Anelli Rigati, Conchigliette, Ditalini Rigati, farfalline.
Sizes: 1.1 lb each
$2.75
Quantity:
Shapes:
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About Pasta FaraciThe Faraci brand was born in 1930. Over 70 years of experience and tradition, handed down from father to son, are the cultural heritage of the company that has always produced durum wheat pasta.
Antonio, the grandfather, while working in a mill that produced top-quality flour, thought of combining this raw material with water, to produce what is now considered a symbol of Italy: pasta. Today, the company is in its third generation and has added new production systems to the traditional method developed by grandfather Antonio, while respecting the environment and the consumers. Learn More  |
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Serves 4
Prep: 5 min. Cook: 10 min.
Ingredients:
1 lb. spaghetti
3 oz. extra virgin olive oil
3 cloves garlic, sliced
2-3 chopped dry red peppers
Handful of chopped parsley
3-4 tbsp of salt for the pasta
Saute the garlic and red peppers in the extra virgin olive oil for 5-7 minutes until the garlic becomes golden brown. Meanwhile follow the directions on the package to boil the pasta (7-8 min.). Remember to add the salt as instructed on the package. When the pasta is ready (a bit al dente), drain and put in the serving platter. Pour the hot garlic and pepper oil on top. Add the chopped parsley. Mix well to make sure all the pasta is coated with the oil. Serve immediately.
Wine: either white or red.
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Aged Balsamic Vinegar
