Spaghetti pasta is a real classic of Italian cuisine famous for its versatility.
Cooking time: 10 min
Net weight: 500 g
Ingredients: organic Matt Durum semolina, water │organic Cappelli Durum wheat semolina, water │ organic KAMUT® khorasan wheat, water
Country of Origin: Italy
Matt wheat is a resilient and rich 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.
Cappelli wheat is a rare strain of durum wheat discovered at the turn of the last century by one of Italy's most outstanding scientists Il Cappelli. Wheat is grown in organic fields in Puglia. In combination with the purest spring water from the Dolomites, Il Cappelli is pasta with a vigorous, wholehearted temperament that is genuinely Italian. Raw, its aroma is reminiscent of jute and liquorice root. Cooked, it exudes the fragrances of fresh farm milk, mashed potatoes and roasted chestnuts—sweet buttery breadcrumbs with a lovely final note of sea salt - delicious and lively.
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).
Spaghetti with tomato sauce by Michelin-star Chef Carlo Cracco
Michelin-star Chef Carlo Cracco often referred to as Italy's most famous chef shares his favourite Spaghetti Pomodoro recipe.
Spaghetti with tomato sauce by Michelin-chef Cristiano Tomei: Tuscan traditional recipe vs. gourmet
Cristiano Tomei is the passionate Italian chef that will show us two versions of a true classic - spaghetti with tomato sauce.
Spaghetti Carbonara by the Felicetti CEO Riccardo Felicetti
Carbonara is one of the world's most famous pasta dishes made with few ingredients - eggs, Pecorino Romano cheese, Guanciale (pork cheek), freshly ground pepper and most importantly, best quality spaghetti.
Spaghetti Aglio e olio recipes: original vs. gourmet by 3 Michelin-star Chef Norbert Niederkofler
Spaghetti Aglio e olio is a simple pasta dish from Naples, made traditionally with spaghetti mixed with browned garlic and extra virgin olive oil. Enjoy recipes - the traditional, and gourmet interpretation from the mountains.
Spaghetti Aglio e olio e pepperoncini by Michelin star chefs brothers Cerea
The Cerea brothers will show how to make a traditional and straightforward Italian dish, pasta Olio e olio e pepperoncino.
Pasta Amatriciana recipe by Michelin star Chef Cristiano Tomei
Amatriciana is typical pasta from the Lazio region, named after the town of Amatrice. Traditionally made with guanciale, San Marzano tomato or other quality peeled tomato, pecorino cheese, extra virgin olive oil, fresh or dried chilli pepper, salt and pepper.
Cacio e Pepe pasta recipe by Michelin star Chef Italo Bassi
Cacio e Pepe means "cheese and pepper". It is a traditional pasta dish from Rome with simple ingredients Pecorino Romano cheese, black pepper and pasta.
Cacio e Pepe pasta: original vs. gourmet recipe by Claudio Gargioli and Michelin-star Chef Cristina Bowerman
Cacio e Pepe pasta recipe is one of the most minimalistic recipes. The secret is to find a good balance between the main ingredients. Enjoy classic Cacio e Pepe by Chef Armando from al Pantheon in Rome and a gourmet twist by a Michelin-star Chef Cristina Bowerman.
Seafood spaghetti by Michelin-star Chef Gianfranco Pascucci
Gianfranco Pascucci, a Michelin star chef and one of the most passionate Italian chefs when it comes to seafood, will show us his interpretation of seafood spaghetti.
Spaghetti with clams: Naples vs Venice with La Figlia do "Marinaro and Osteria da Fiore"
These two recipes will teach you how to make the best spaghetti with clams. You will learn how to recognize the best clams and use parsley and garlic the right way. Get inspired by these recipes from Naples and Venice!
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.
Il Capelli pasta nutrition information per 100 g:
1502 kJ/354 kcal
of which saturated
of which sugar
Matt pasta nutrition information per 100 g:
1566 kJ/370 kcal
of which saturated
of which sugar
Kamut Khorasan pasta nutrition information per 100 g: