Artisan Pasta from the Italian Dolomites

Matt Monograno Felicetti Tagliatelle is made with durum heritage wheat from a company with an understanding of the art of pasta making since 1908. An organically grown grain with a protein content up to 40% higher than traditional wheat, rich in vitamins and amino acids and easier to digest gluten. Known for its flavor and that it holds “al dente” beyond the cooking time this pasta retains its shape and texture allowing it to better absorb sauces.

Matt Monograno Felicetti Tagliatelle

$10.75

Born at 1000 meters in the Italian Dolomites, Matt Monograno Felicetti Tagliatelle 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. From field to table with minimal processing to preserve its distinctive natural qualities. A hearty toothsome pasta. Made in Italy. Appreciated by chefs and home cooks alike. USDA organic.

Made with fresh eggs, tagliatelle is traditionally served with a Bolognese ragù but this long-flat cut ribbon of pasta pairs well with a variety of sauces.
Pastificio Felicetti has 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. Pure water from the streams of the Italian Dolomites and fresh mountain air complete the process perfected by the pasta makers at Pastificio Felicetti who have been producing pasta for four generations.

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Matt Monograno Felicetti Tagliatelle

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