The translation is “Bellflowers” in Italian. The pasta has fluted, petal-like edges and a hollow center for capturing sauce. Stands up well for chunkier veggie or meat sauces, or cream-based sauces.
Zelli pasta has a little different look, feel, and quality than most are used to. There are a few reasons for this: Their pasta is made using bronze extruder dies. They leave the pasta with a rougher surface area for sauce to cling to. Most large manufacturers use Teflon dies because they are more efficient and easier; however, the pasta ends up being shiny and slippery. Not a good combo for sauce. We use high quality organic durum wheat flour.
