
Monograno Felicetti | Pache Matt Wheat 500g
DETAILS
From the same sunlit Apulian wheatfields, Felicetti creates Pacche Matt, an homage to southern Italy in a generous tube shape. Paccheri (affectionately meaning “big slap” in Neapolitan dialect) are broad, towering pasta cylinders that have long been prized in Italian cucina for their ability to hold hearty sauces. Felicetti’s rendition begins with the robust Matt durum wheat, whose rich grain lends a warm, buttery depth of flavor to the pasta.
Kneaded with crystal-clear Dolomite spring water and extruded through traditional bronze dies , each Pacchero emerges with a rustic, porous surface and thick walls that speak to its artisanal craft. The marriage of Puglia’s organic grain and the Dolomites’ mineral-rich water yields “large cylinders of great communicative power,” as this format makes a statement on the plate both in size and taste . Felicetti’s slow drying process further ensures that Paccheri retains an impeccable al dente firmness, so much so that a “sensation of meatiness” can be felt with each satisfying bite .
The fundamental strength of Paccheri Matt is how it cradles sauces and fillings. Its generous hollow center and ridged exterior are an ideal canvas for everything from a slow-simmered Neapolitan ragù to a creamy porcini mushroom stew. As it cooks, this pasta remains pleasantly firm, holding its shape and never overcooking – a hallmark of Felicetti’s quality. Each tube acts as a tiny bowl, catching chunky pieces of tomato, aromatic herbs, or even melted cheese inside. In fact, Paccheri is excellent with simple tomato basil sauces or robust meat ragù alike, its shape allowing for a “greater accumulation of seasoning” that makes every bite full and flavorful . For a truly indulgent pairing, imagine stuffing these Paccheri with ricotta and spinach, then baking until bubbly, or tossing them with a seafood arrabbiata where garlic, olive oil, and chile coat their every curve. Paccheri Matt invites creativity and comfort – a rustic canvas for rich culinary artistry, all delivered with Felicetti’s signature authenticity.
At the foot of the Dolomites, the Felicetti pasta factory was born in complete union with nature, and it has been producing pasta since 1908 . This magical place enjoys the pure air of the Alps and spring water from glacial springs that flow through the mill, the pasta workshops, and even the grains themselves. Monograno Felicetti uses only flour from a single organic mill. It crafts different pastas from distinct grains – from Matt and Senatore Cappelli durum wheat to ancient varieties like Kamut® Khorasan and Farro (spelt) – all derived from certified organic farming