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An Italian pasta icon Matt Monograno Felicetti Tagliatelle is made with organic 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. Manufactured using bronze dies. Matt Monograno pasta is known for its flavor and that it holds “al dente” beyond the cooking time.


Made with fresh eggs, tagliatelle is traditionally served with a Bolognese ragu but this long-flat cut ribbon of pasta is designed for so much more. Relates well to a variety of sauces.  Nests of pasta suitable for 6-8 servings. 

Matt Monograno Felicetti Tagliatelle

  • Born at 1000 meters in the Italian Dolomites, a monograno pasta made with a single origin grain and a singular process. The 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. 



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