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Monograno Felicetti

Our Monograno pasta line is uniquely flavorful.
For more than 4 years we meticulously tested the hundreds of strains of wheat, farro and kamut until we finally selected the best of each for the most flavorful, nutritious and highest quality pasta. We grind the grain each morning for that day’s pasta.
Each box of pasta can be traced back to a specific organic field. This attention to grain, where it’s grown, and how it is milled results in remarkable pasta.

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Monograno Felicetti Farro

Monograno Felicetti Farro

FARRO: made with 100% organic whole grain farro, an ancient grain with three times the fiber of conventional pasta. Skillfully the Felicetti pasta-makers turn this exceptional farro flour into premium pasta that during cooking releases the delicate fragrance of toasted hazelnuts. Its texture is firm and wonderfully chewy. It’s flavors hint of freshly baked bread with hints of roasted peanuts and sweet red dates. Just like wine has terroir, grapes producing wine differing in flavor depending on where it’s grown, we know that grain too tastes different depending on where it is sown. After years of exhaustive testing the Felicetti company found it the best tasting when organically grown in Umbria, a region of Italy that has been renowned for its farro since ancient Roman times. We grind the farro in the morning for the pasta that we will make that day for an exceptionally fresh, delicious and nutritious pasta.

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Monograno Felicetti kamut

Monograno Felicetti kamut

KAMUT: made with 100% organic single varietal Khorasan Kamut®, a descendent of an ancient strain. When cooked it releases a lovely floral and fruit aroma and has a delicate flavor of macadamia and pine nuts. Just like wine has terroir, grapes producing wine differing in flavor depending on where it’s grown, we know that grain too tastes different depending on where it grows. After years of exhaustive testing the Felicetti company found it the best tasting when organically grown in Montana and Canada. We grind the kamut in the morning for the pasta that we will make that day for exceptionally fresh, delicious and nutritious pasta.

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Monograno Felicetti Matt

Monograno Felicetti Matt

MATT : a hearty, rich variety of 100% durum wheat with a mouth-watering flavor of freshly baked bread drenched in farm-fresh butter and the delicate aroma of dried coconut and spring hay fields. This special single-varietal of hard wheat is named “Matt” after the son of the American geneticist who discovered it. Just like wine has terroir, grapes producing wine differing in flavor depending on where it’s grown, we know that grain too tastes different depending on where it is sown. We planted the Matt grain in many different regions of Italy until finally discovering that Sicily and Puglia yield the best tasting, most aromatic pasta with the perfect balance of gluten and protein and lovely yellow color.We grind the Matt semolina in the morning for the pasta that we will make that day resulting in exceptionally fresh, delicious and nutritious pasta.

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