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. Our family loves it with a simple butter and Parmigiano Reggiano sauce! About Zelli Pasta: Zelli pasta has a little different look, feel, and quality than most are used to. There are a few reasons for this: Our 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. Our flour is grown organically and milled to order! The grains we use are fresh! Our pasta is dried slowly, which is the old way of drying pasta. Large manufacturers have large machines that they put the pasta into to dry it very quickly, but this almost cooks the pasta, which removes nutritional benefits and flavor. Our pasta is made in Northwest Arkansas in small batches by us! We produce, package, and fulfill each box of pasta from our pasta shop!
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