About Monograno Felicetti

A FAMILY TRADITION SINCE 1908 The Felicetti family has perfected artisanial pasta making. Since the company's inception in 1908, the Felicetti name has become synonymous with the highest quality pasta trusted by chefs and home cooks around the world. Located in the heart of the Italian Alps in an area known as the Dolomites, our sustainable factory uses the purest alpine water and the clean air of the mountains to perfect its pasta. KNEADING FLOUR WITH HEAVEN Monograno Felicetti is the highest quality pasta, made with the world's most execptional hertiage and ancient grains. Matt. Khorasan/ Kamut and Farro. Our master pasta makers skillfully transform these prize grain varieties into art that is full of emotion. Monograno Felcietti is the dried pasta of choice by Michelin starred chefs round the world. MATT is a hertage grain that is a rich variety of durum wheat grown in Puglia, Italy. When cooked it smells of summertime hay and tastes of stone - baked bread. KHORASAN / KAMUT is an ancient grain variety of durum wheat that dates back to the fertial cresent. When cooked it releases a gentle fragance of white flowers and pine nuts. FARRO is a ancient grain favored by the celts, Egyptians and Etruscans. When cooked it relaeses the delicete fragence of mace, fresh hazelnuts and eggplant and tastes of crispy bread and peanut butter. Read their story