Monograno Felicetti pasta

Matt, Khorasan and Spelt

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MonogranoFelicetti is a producer that sells using the following slogan: cook it “al chiodo”, “al dente”, rehydrate it, use it as if it were a risotto, maltreat it, fry it or put it in a mixer. Give it as a present to the most exotic friend you have and tell him it was born to be used as his habits suggest.

MonogranoFelicetti was established with the aim of blending the accurate selection of absolutely organic raw materials – the best wheat varieties, the clean air and the pure waters of Trentino – and Felicetti’s over one century old expertise in pasta making, with the needs of all of the professionals of the restoration sector or of the lovers of good food who are growing increasingly aware, demanding and sensitive to issues regarding environmental ethics.

Three different types in three different formats, including the latest versions: Pàche and Spaghettoni.

Matt

This tenacious and rich variety of durum wheat gives its best when cultivated in the soils of Apulia and Sicily. Masterfully interpreted by the expert pasta makers, when cooked it releases its fragrances of summer hay, of light dehydrated coconut and of freshly processed ‘pasta filata’; the flavour is primordial, evoking stone-cooked bread, butter and bamboo.

Khorasan wheat (Kamut)

The Khorasan variety of wheat, a forerunner of modern wheats, was born in the Middle East a few thousand years ago. Masterfully interpreted by the expert pasta makers, when cooked it releases its gentle fragrance of white flowers and of freshly shelled dried fruits; the flavour is joined by clear evocations of pine nuts and macadamia and vegetal hints of edible flowers.

Spelt

Spelt was used by Celts, Egyptians and Etruscans a few thousands years ago. Masterfully interpreted by the expert pasta makers, when cooked it releases its gentle fragrances of nutmeg, fresh hazelnut and cooked eggplant pulp; it is crunchy to the palate, tasting of bread crust, peanut butter and a light aftertaste of jujube.