The best of everything is found in a warm bowl of Monograno Felicettti pasta. Made from organically grown grain with a protein content up to 40% higher than traditional wheat, Monograno Felicettti is 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. 100% Italian pasta from the Dolomites. Heritage grains, mountain air, artisan crafted since 1908.
Matt Monograno Felicetti Tagliatelle
Born at 1000 meters in the Italian Dolomites from a single origin grain, this monograno pasta is made from wheat is ground into flour in a single line of production, from the field to your table with minimal processing to preserve its distinctive natural qualities. 100% Italian supply chain. Aromatic and flavorful with a raw aroma of a sunny summer day in a meadow.
Made with fresh eggs, tagliatelle is traditionally served with a Bolognese ragu but this long-flat cut ribbon of pasta relates well to a variety of sauces. Packaged as nests of pasta suitable for 6-8 servings.