Monograno Felicetti Matt Spaghettoni Pasta
Matt spaghettoni pasta made from durum wheat grown in Puglia, Italy. It delivers aromas of summertime hay and flavors of stone baked bread and butter, crafted with alpine water and mountain air. Customers note its quality and great taste, with size considered versatile for oil and garlic spaghetti
Highlights
- heritage durum wheat from farms
- artisan pasta making with clean mountain air
- distinctive aroma and flavor profile
Pros
- high-quality durum wheat
- distinctive aroma and flavor
- careful sourcing and production process
- versatile size for dishes like oil and garlic spaghetti
- positive customer perception of quality
Cons
- some customers find it expensive
- price may be higher than standard spaghetti
Best For
Features
- Monograno Felicetti Matt is a durum wheat variety grown in Puglia, Italy
- The pasta is made from Matt durum wheat flour ground within 24 hours of production
- Artisanal pasta making combines ground flour with alpine water and clean mountain air
- Produced through four generations of careful, long-standing artisanal pasta-making techniques
- Matt pasta is crafted for al dente texture, resisting overcooking and sticking
