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Pasta pennoni, with its extra-large shape, is perfect for flavorful, rich sauces as they can hold a lot of sauce. Pennoni pairs great with meat ragù, ragù Alla Genovese, meat and vegetable gravy or delicious oven-baked pasta dishes.
Cooking time: 10 min
Net weight: 500 g
Ingredients: organic Cappelli durum wheat semolina, water
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 gentle Befana was an inspiration for this pasta recipe. You will enjoy this unusual, easy and quick pasta recipe.
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.