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 p