These wild, flat fettucce noodles are perfect for standing up to hearty sauces and rich ragus. The Setaro family has been making pasta the same way for over 80 years. The secret to its incredible flavor is the fresh semolina flour they use, which is minimally processed to retain its nutritional value. When your product only has two ingredients, flour, and water, you’d better ensure they’re the best!
Since 1939, the Setaro family has 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.