Pasta in tiny balls, developed in Israel in the 1950s. Great for veggie salads. We also love to roast tomatoes, onions, garlic, EVOO, balsamic, and some herbs. Then add in couscous and stock, then cover and bake. Top with feta! It's so yummy! A
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. They use high quality organic durum wheat flour. This flour is all sourced from organic farms in North America, then milled in the USA. They combine this with water, and those are their only two ingredients. Their pasta is dried slowly, which is the old way of drying pasta.
