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Fiorentini Pasta

The graceful flourish of this rarely seen pasta shape has a way of elevating the simplest dishes. It’s made according to time-honored tradition by third-generation artisans in Naples.

Size | 1.1 lbs

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A loosely curved, short pasta with an unpredictably twisty flourish, this Fiorentini by Setaro is a style rarely found in the U.S. The complex shape requires a special die to be produced by machine, and just a few traditional pasta makers in Italy go to the trouble of keeping it in stock. Once you try it, Fiorentini is likely to jump to the top of your pasta favorites list; the ruffled charm of its graceful, calla lily-shaped curls has a way of elevating even the most simple dishes.

The pasta’s unique shape adds an elegance that makes every meal feel dinner party-worthy—even if you’re just rushing to get the family fed on a weeknight. Since 1939, the Setaro family has 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.

Setaro does not include a cooking time on their pasta bags; they recommend that savvy cooks should start tasting the pasta after about 10 minutes of boiling to catch it at the perfect al dente texture.

Similar to other short pastas like paccheri or strozzapreti, fiorentini compliments a wide range of medium-bodied sauces, from roasted butternut squash to sausage ragu. One of Giada’s favorite ways to use it is in a satisfying garlic anchovy pasta that uses pantry-staple ingredients and comes together in less time than it takes the pasta to boil.

1.1 lbs
Durum wheat semolina, water. Contains gluten.