Monograno Felicetti Organic Pasta 

Monograno Felicetti pasta is made with organic semolina sourced by a single origin and grown only on carefully selected pieces of land, to communicate the distinct character and the truth of these simple, but fragile ingredients.

Premium durum wheat pasta, made from single types of grains. Matt, Khorasan KAMUT®, Farro and Il Cappelli, premium varieties skillfully interpreted by our master pasta maker, provide emotions and harmonies of aromas and flavors.

Monograno Felicetti Organic Pasta is the favorite of several Michelin-starred Chefs in Italy and beyond. It is the pasta that is also cooked in the White House kitchen.

Farro Ditalini

Monograno Felicetti Ditalini pasta is shaped like a small tube and is also referred to as “little thimbles.” Ditalini is typically used in the rustic Italian soup, pasta e fagioli (pasta and beans) but can be used in minestrone or any other classic pasta soups.

Farro (emmer) is rustic and sincere, just like Umbria, where it grows; Farro (Emmer) has been in use for thousands of years, since the ancient days of Celts, Egyptians and Etruscans. Today, our skillful pasta makers know how to truly make the best of it. While it cooks, Monograno Felicetti Farro pasta emits a distinct scent of fresh hazelnut and grilled aubergine. It has a firm and slightly crunchy feel reminiscent of bread crusts, a rich peanut butter flavor and a mild jujube aftertaste. We use italian biologic Dicoccum Emmer.

Ingredients: Organic Emmer wheat (Triticum Dicoccum) flour, water.