Meet Matt, a Durum organic heritage wheat farmed in the sunny fields of Apulia. Grown at km 0, (short for zero kilometers), Matt is sourced from selected farms, stored in dedicated silos and ground into semolina flour within 24 hours of production by Pastificio Felicetti to make a unique monograno pasta. Using a singular grain and a singular process, made at a single mill that grinds the wheat into flour in a single line of production. The wheat from the field to your table with minimal processing, to preserve its distinctive natural qualities
Combined with alpine water and the clean mountain air of the Italian Dolomites, the artisanal skills of generations of pasta makers create one of the premier pastas of Italy. Unique in flavor and texture with an aroma of summertime hay and taste of stone baked bread and butter. With 3 times the fiber of conventional pasta and a 30% higher protein content, pasta make with Matt is wholesome and delicious.
Now take a minute to pick up a few tips on making the perfect pasta.
0 views0 comments