A loosely curved, short pasta with an unpredictably twisty flourish, this fiorentini by Setaro is a style that is 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 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.