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!
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. This flour is all sourced from organic farms in North America, then milled in the USA. We combine this with water, and those are our only two ingredients.
- 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. We leave our pasta out to dry in a temperature and humidity-controlled room for 36 hours to slow the drying process.
- Our pasta is made in Northwest Arkansas in small batches by us, Angie & Mitchell. We care about providing you all with the very best!
We believe in quality over quantity, and our pasta has a different look to prove it.