A New Way to Look at Pasta
- Pamela Marasco
- Aug 6, 2021
- 2 min read
Updated: Apr 30
PRODUCER
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 is what the Felicetti family is all about.
PRODUCT
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 give the pasta a toothsome bite, unique aroma and appearance. The rising steam wafting off the boiling pasta water has caused many cooks to describe this pasta using poetic terms. With descriptions reminiscent of farm fresh milk and creamy mashed potatoes, sweet buttery breadcrumbs or toasted hazelnuts and a fragrant aroma of field flowers with the palest hint of eggplant.
These poetic 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 fusilloni is ready to trap all kinds of sauces from red to white inspiring a new way to look at mac and cheese.
Recipe
¼ cup diced shallots
¼ cup chopped garlic
2 Tbsp Capezzana Extra Virgin Olive Oil
3 cup heavy cream
4 oz. shredded Gruyere cheese
2 oz. grated parmigiano reggiano cheese
2 cup dry Felicetti Monograno Fusilloni
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.
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