Setaro Candele Lunghe Pasta – Giadzy

Traditionally eaten in the southern Italian region of Campania, candele lunghi ("long candles") are lengthy, slightly irregular rolled pasta that are shaped like the tapers used in Catholic mass. Because the pasta is so long—often taller than the pasta pot!—it is usually broken into smaller pieces before boiling. Customize your pieces to the length you like best, but be sure to save any smaller fragments and toss them into the pot as well; these prized bites add textural variety to the finished dish and are a key part of the candele experience. Since 1939, the Setaro family have been making pasta on a winding street in Torre Annunziata in Naples, known as the pasta capital of Italy. Their factory is on the same street, in fact, where Giada's grandfather once made his own pasta! The semolina flour they use is minimally processed, creating a more flavorful pasta than those found in the U.S. Setaro employs the traditional method of air-drying pasta in the cool, salt-tinged breezes that blow in through wild rosemary bushes from the Tyrrhenian Sea, a practice that makes for a delightfully chewy finished product.
Traditionally eaten in the southern Italian region of Campania, candele lunghi (long candles) are lengthy, slightly irregular rolled pasta that are shaped like the tapers used in Catholic mass. Because the pasta is so long—often taller than the pasta pot!—it is usually broken into smaller pieces before boiling. Customize your pieces to the length you like best, but be sure to save any smaller fragments and toss them into the pot as well; these prized bites add textural variety to the finished dish and are a key part of the candele experience.

Since 1939, the Setaro family have been making pasta on a winding street in Torre Annunziata in Naples, known as the pasta capital of Italy. Their factory is on the same street, in fact, where Giada's grandfather once made his own pasta! The semolina flour they use is minimally processed, creating a more flavorful pasta than those found in the U.S. Setaro employs the traditional method of air-drying pasta in the cool, salt-tinged breezes that blow in through wild rosemary bushes from the Tyrrhenian Sea, a practice that makes for a delightfully chewy finished product.

Giadzy Manfredi Lunghi Pasta by Giada De Laurentiis

Long Italian Pasta by Giadzy

Italian Pasta – Page 2 – Giadzy

Extra Long Pastas – Giadzy

Orecchiette, meaning little ears, is a quintessential pasta shape of Puglia. Like many aspects of Italian cuisine, the exact origin is contested. With its fun and unique shape, orecchiette holds sauces really well - so if you're a sauce lover, this is your go-to pasta shape and will likely become your favorite.

Setaro Orecchiete Italian Pasta

Setaro Fusilli Lunghi Italian Pasta – Giadzy

Italian Pasta – Giadzy

Setaro Candele Lunghe Pasta – Giadzy

Extra Long Pastas – Giadzy

One of the most well-known pasta shapes in the world, penne rigate are medium-length narrow tubes. Rigate means grooved, and this type of penne has

Penne Rigate Pasta

Italian Pasta – Page 2 – Giadzy

Setaro Italian Bucatini Lunghi Pasta – Giadzy

Setaro Italian Bucatini Lunghi Pasta – Giadzy

Strozzapreti has what may be the most alarming name in all of the pasta pantheon: It literally translates to priest stranglers. - which is traditionally made in Umbria and Emilia-Romagna in central Italy. There are multiple stories to explain this morbid moniker, but nothing to fear about using this versatile pasta!.

Setaro Strozzapreti Italian Pasta