Not sure which pasta to choose? Setaro’s pasta mista to the rescue! No mere novelty, pasta mista (“mixed pasta”) is a traditional variety that was invented by thrifty pasta makers to use up leftovers in their factories. The pasta was still good to eat, so why let it go to waste? Many Neapolitan home cooks also create their own pasta mistas with the odds and ends they have in the pantry. It’s especially popular with kids, since bite is an adventure!
Setaro’s pasta mista blend includes a wide variety of shapes, including pieces of frilly manfredi lunghi, tubular stortini piccolo, and sturdy strozzapreti. With so many different swirls and twirls of noodles, this bag of pasta has tons of enjoyable textures.
Since 1939, the Setaro family have been making pasta on a winding street in Torre Annunziata in Naples. 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 product than those commonly found in the U.S. The company air-dries its pasta in the cool, salt-tinged breezes that blow in through wild rosemary bushes from the Mediterranean coast, a practice that makes for a delightfully chewy finished product.