For more than 100 years, at the foot of the Dolomite Mountains in northern Trentino, Monograno Felicetti has been producing its high-quality pasta. The mountain air and water of the surrounding Val di Fiemme are Monograno’s most important ingredients, but they don’t stop there. Their semolina and whole-wheat flour is 100% organic selected in collaboration with their own sustainable producers.
Organic Penne Matt Monograno Line: a hearty, rich variety of 100% durum wheat with a mouth-watering flavour 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 flavour 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 colour.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.
Our Monograno pasta line is uniquely flavourful.
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.
• Exceptionally aromatic
• Delicious nutty flavour
• Fabulously firm texture
• Superior nutritional value
• 3 times the fibre of conventional pasta
• 30% higher protein content
Organic Matt durum wheat semolina, water.
Penne ritorte are a smooth short shape named for “pens.” This pasta is made from matt, a strong and rich variety of durum wheat.
The almost rough surface of the pasta perfectly picks up the sauce, making it a good pairing for a variety of textures.