The literal translation of creste di gallo is “coxcomb”. Believed to have originated in Florence, Italy. This short cut is pretty flexible and works with most pasta 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.
