Enjoy Monograno Felicetti pasta box that includes:
Spaghetti Il Cappelli
Rigatoni KAMUT® Khorasan
Penne Ritorte Matt
Net weight: 6 x 500 ml
Country of Origin: Italy
Monograno Felicetti organic pasta conquered hearts (and bellies) from the world's top Michelin chefs to the passionate home cooks. The brand's simple concept is to have a perfect balance of water, air, and semolina when making organic pasta. Monograno means "single wheat" that is minimally processed, selected for originality, wholesomeness and nutritional value. As Felicetti wants to keep pasta pure and uncontaminated; the water Felicetti use streams to the pasta factory directly from their exclusive spring 2,000 metres above sea level.
Spaghetti is a real classic of Italian cuisine famous for its versatility.
Spaghettoni is thicker in diameter than regular spaghetti, giving a fuller taste to each sauce. This pasta pairs well with all types of sauces, from simple ones to more complex ones.
Rigatoni goes well with any sauce that is sufficiently liquid to get inside the pasta. However, rigatoni pairs best with slow-cooked sauces made from meat, sausages and mushrooms.
Fusilli is a spiral-shaped pasta that is particularly good with meat and fish-based sauces. This pasta also pairs well with vegetable sauces, especially tomato sauce with peppers, aubergines, capers and olives.
Fusilloni is a giant version of fusilli. Its spiral shape captures every kind of sauce. This pasta pairs incredibly well with chunky, meaty sauces like ragu.
Penne Ritorte: one of the most versatile pasta types with a rough surface that helps to retain the sauce. Penne rigate pasta goes well with sauces such as marinara, meat sauces made with pork or beef, vegetable sauces, but the most classic combination of pasta penne is with Arrabbiata sauce.
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 Celts, Egyptians, and Etruscans used this type of wheat thousands of years ago. Farro pasta (Triticum Dicoccum) emits a distinct scent of fresh hazelnut and grilled aubergine. It has a firm and slightly crunchy feel reminiscent of bread crusts, a creamy peanut butter flavour and a mild jujube aftertaste. Farro is nutritious pasta full of proteins, vitamins A, B, C, E, mineral salts and is an excellent source of fibre, antioxidants and polyphenols. In addition, Farro pasta is very easily digested, even by those who have difficulty with other wheat products.
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).