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Matt is a strong and rich variety of durum wheat from Puglia, Italy. Felicetti sources it directly from local farms, and it’s a truly game-changing pasta. Through artisanal methods and quality ingredients, they have created the perfect “al dente” pasta, one that never sticks, never boils over, and never overcooks.
When cooked, the Monograno Felicetti Matt Spaghetti releases aromas of summer hay, with notes of desiccated coconut. And it tastes reminiscent of baked bread and butter. It’s one of the premier pastas of Italy, used in Michelin-starred restaurants in Italy and around the world.
This Matt Spaghetti from Monograno Felicetti is versatile and great with any sauce! Use it to make your favorite pastas, like Spaghetti al Limone, Spaghetti Bolognese, Napoletana, Arrabiata, or anything you wish!
Monograno Felicetti, or Felicetti Pasta Company, was founded by Valentino Felicetti in 1908, at the foot of the Dolomite Mountains in Northern Italy. This area of Italy actually did not eat a lot of pasta, and preferred risotto and polenta instead. So this was a very bold move by Felicetti, but one that paid off handsomely.
They are now the world leader and the world’s largest producer of organic pasta, with the mountain air and the waters from the surrounding Val di Fiemme contributing to its quality. This family-run company continues to work with their environment and natural resources, always respecting the ecosystem and promoting biodiversity in their passion to make the best pastas.
Store dry, uncooked pasta in a cool, dry pantry for up to one year. Preserve freshness by storing dry pasta in an air-tight box or container. Store plain (no sauce or other ingredients) cooked pasta in a container or plastic sealable bag in the refrigerator for up to five days and up to three months in the freezer.