Meet Matt - A Heritage Organic Wheat That Captures the Perfect "al dente" Moment
- Nov 9, 2025
- 2 min read
Updated: Feb 15
Meet Matt - a heritage organic wheat that captures the perfect "al dente" moment.
Born at 1000 meters in the Italian Dolomites, Matt Monograno pasta is made from a single varietal organically ground grain 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. 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 and one of our favorite ingredients.
The Perfect "al dente" Moment
The perfect "al dente" moment begins with a good quality pasta and depends on how the pasta is produced and processed and how it is dried. Matt pasta from Pastificio Felicetti undergoes a long, slow drying process. This slow drying process creates a pasta that evenly absorbs water during cooking. This means your pasta will cook more uniformly so that you can find the perfect "al dente” moment. This allows the gluten mesh of the pasta dough to remain almost completely unchanged. A less constricted gluten mesh is easier for our bodies to break down and absorb.
Complex and toothsome, Matt cooks perfectly al dente with pleasant tasting notes of stone baked bread and butter and an aroma of summertime hay. With 3 times the fiber of conventional pasta and a 30% higher protein content, pasta made with Matt is wholesome and delicious.
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