The double helix of this Gemelli pasta from Setaro is something of an optical illusion. While its name comes from the Italian word for “twins,” referring to the shape that looks like two strands of dough coiled around each other, it’s actually made with just one strand that’s been cleverly twisted back on itself. Originally from the southern Italian region of Puglia, Gemelli is an extremely versatile shape similar to fusilli but with a slightly looser twist. The short curls hide a hollow core that is ready to absorb all your flavorful sauces for one delicious bite after another.
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 Mediterranean coast, a practice that makes for a delightfully chewy finished product.