Felicetti Organic Pasta

Felicetti uses 100% Organic Durum Wheat, freshly milled into semolina flour, and put into production within 24 hours.

For more than 100 years, the Felicetti family has been making pasta at the foot of the Dolomites. Boasting the cleanest air and water in Europe, this pristine location is key to the family’s extraordinary product that delivers perfect al dente for any sauce.

Manufacturers have continuously optimized the shapes, thickness and textures of pasta, taking into account the different ways in which it can be cooked, to offer culinary delights appreciated by any gourmet.

Farro Penne Rigate

Felicetti Penne Rigate shape has subtle thickness and slight ridging. Penne Rigate pasta is one of the most versatile shapes, great with tomato sauce, clams or carbonara.

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, this 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.