Updated: Jan 24
The Felicetti family has an original way of looking at pasta recognizing the true potential of the natural elements of Italy's Trentino Alto-Adige region where their factory is located. Born at 1000 meters, the making of their pasta begins with pure water from the streams of the Italian Dolomites. Mountain water and fresh mountain air meet a unique variety of golden ripe wheat known as monograno, a single origin wheat, organically grown that is processed at a single mill that grinds it into flour with a single goal. To take the wheat from the field to your table with minimal processing, preserving its distinctive natural qualities reflective of the environment in which it is produced to retain the full character of the ingredients.
From mountain water to the boiling water of your kitchen a transformation occurs that becomes the perfect plate of al dente pasta ready to be paired with your favorite sauce. Chefs have loved this pasta from the very first moment, sparking their imaginations to create new and innovative dishes or to recreate the generational recipes of their grandparents.
Ancient grains like Matt and a Khorasan-type durum wheat known as "kamut,” give the pastas a toothsome bite. The rising steam wafting off the boiling pasta water has caused many cooks to describe the fragrant aroma using poetic terms reminiscent of farm fresh milk and creamy mashed potatoes, sweet buttery breadcrumbs or freshly shelled nuts, edible flowers or toasted hazelnuts with the palest hint of eggplant.
These pastas can easily be the star of any dish and require little elaboration. An anointing of extra virgin olive oil, a grating of Parmigiano, a few grindings of pepper or a sprinkle of one of our seasonings might be all it takes for a center of the plate meal. The spaghetti will take your carbonara to another level, the tagliatelle is perfect for a bold Bolognese and the Kamut fusilli is ready to trap all kinds of sauces inspiring a great mac and cheese.
Recipe for A New Way to Look at Mac and Cheese
¼ cup diced shallots
¼ cup chopped garlic
2 Tbsp olive oil
3 cup heavy cream
4 oz. shredded Gruyere cheese
2 oz. grated parmigiano reggiano cheese
2 cup dry Felicetti Monograno Kamut Fusilli
Sweat garlic and shallots till garlic browns slightly. Add heavy cream and bring to a boil then simmer. Reduce by 1/3. Add cheese. Keep warm. Prepare pasta according to package directions. Once pasta is cooked, strain, retain a small amount of pasta water and add to sauce. Stir pasta in with sauce over low heat. Pour sauced pasta into a 4×4 square gratin dish. Top with ½ cup rustic Italian bread crumbs and bake in a 400 degree oven till bread crumbs start to brown.