Monograno Felicetti's know-how for exceptional pasta
Monograno Felicetti, a pasta producer for a century, stands out for its commitment to quality. Their unique recipe is based on the exclusive use of a single variety of wheat, grown using rigorous organic methods. Located in the picturesque Dolomites, the brand takes advantage of the pure mountain air and fresh spring water to create pasta of unrivalled taste and nutritional quality. Their artisanal manufacturing process, with the use of bronze moulds, gives the pasta a rough, absorbent texture, offering an exceptional culinary experience.
Enjoy our tagliatelle with Matt wheat and fresh eggs
Discover our delicious egg pasta, made with Matt wheat and fresh eggs. Matt wheat is a robust, rich variety grown in the Puglia region of southern Italy. Our talented pastaoli makers skilfully transform this wheat into a top-of-the-range product. The exceptional nutritional qualities of Matt durum wheat, combined with the protein of organic eggs from free-range hens, provide the perfect combination.
Tagliatelle with Matt wheat: a firm texture and authentic taste
Combined with a classic meat sauce, they are an icon of Italian popular cuisine: the Matt durum wheat semolina adds a taut vigour and a firm texture to these Tagliatelle, capable of winning over even the most suspicious diner.
|Céréales (gluten) et traces
|Semoule de blé dur biologique (variété Matt) (contient du gluten),
|VN Energie pour 100 g (energy for 100g) : 1566 kJ / 370 kcal
VN Matière grasse (fat) : 4 g
Dont acide gras saturés (of which saturated fat) : 1.3 g
VN Glucides (carbohydrate) : 68 g
Dont sucres (of which sugars) : 2 g
VN Protéines (protein) : 14 g
Vn Sel (salt) : 0.1 g