Tagliatelle is an authentic Italian cuisine icon, especially when served with a classic Italian meat sauce. Tagliatelle's wide flat section, firm texture and finesse of wheat turn our tagliatelle into an unsurpassed flavour vehicle.

Cooking time: 8 min

Net weight: 500 g

Ingredients: organic Matt Durum semolina, organic eggs (28%), water (Matt) │ organic KAMUT® khorasan wheat, water  

Producer: Felicetti

Country of Origin: Italy

Matt

Matt wheat is a resilient and prosperous variety of durum wheat organically farmed in Puglia and Sicily's sunny fields. It releases a summery bouquet of hay, coconut, and stretched curd when cooked. Its ancient taste reminds us of stone cooked bread, butter and bamboo shoots.

KAMUT® khorasan

The KAMUT® khorasan wheat is the ancestor of modern durum wheat. When cooked, it releases the delicate fragrance of white flowers and pinenuts. More importantly, much recent research confirmed that when compared to modern wheat, Kamut Khorasan has a significantly higher antioxidant content (polyphenols and selenium) and higher minerals (magnesium, phosphorus, potassium and zinc).

Recipes:

• Tagliatelle all'Alfredo

This recipe is an exceptional version of the worldwide famous Tagliatelle Alfredo. As precious and worth as real gold, adding saffron gives our pasta a festive and lovely golden shade.

• Classic Bolognese recipe by the Felicetti CEO Riccardo Felicetti 

The most crucial ingredient in this traditional bolognese sauce is patience. Cook it low and slow for all the flavours to build and meld. 

• Bolognese sauce recipes: 2 different version by Aurora Mazzucchelli, Gianni D'Amato and Dario Picchiotti

Bolognese or Bolognese ragù is one of the most prepared Italian meat-based sauces. Three top chefs will share two classic Bolognese recipes - a classic, traditional Bolognese and provoking twist - gourmet Bolognese.

• Mushroom tagliatelle recipe by 3-star Michelin Chef Norbert Niederkofler 

Norbert Niederkofler is an energetic and creative Italian chef, passionate about nature and mountains. The focal point of his culinary art is to get the most out of the taste. Enjoy this recipe!

Monograno Felicetti

The origins of an extraordinary pasta

Monograno Felicetti is the pinnacle of Felicetti's pasta-making craft, perfecting pasta since 1908 beneath the peaks of the Latemar, in the heart of Dolomites. Felicetti marries artisanal techniques (bronze die-cut) with state-of-the-art clean technology. Their concept is a perfect balance of water, air, and semolina with a single goal: to pursue quality, which means Felicetti produces delicious, healthy organic pasta.