Monograno Felicetti | Pache
Sometimes artisanal craft, passion, family bonds and dedication are met by technical savvy, forward thinking and entrepreneurial skills. When it happens, the results can be surprising, innovative, and yet still respectful of ancient traditions.
One such case is Monograno Felicetti, a family business that steadily grew without compromising one bit in quality. Ancient grains are organically farmed in Puglia, their flour combined with the minerality of the Dolomiti mountains water flowing directly into the Felicetti pasta factory from their exclusive spring. Beautiful mechanical bronze dies cut and form the pasta into a variety of shapes, of which we chose our three favorite ones for our web shop:
Spaghetti - Simply put, the last spaghetti you’ll going to buy. The trademark rough texture makes them ideal to soak in any type of sauce: from a rich ragout to a simpler (although not easy!) cacio e pepe, just about any traditional pasta recipe or new creation will benefit from its taste, while allowing you to have an incredibly rich range of choices for how al dente your pasta should be.
Penne Ritorte - the slightly spiralling grooves are not only incredibly cute, but serve the purpose of holding onto that beautiful arrabbiata sauce that you just made in the most efficient way. Not feeling too spicy today? Your pesto will shine just as much.
Pache - this is a slightly more off-beat pick: a bit bigger than the popular Rigatoni, but way smaller than Paccheri, we find this format an ideal solution for any thick gravy or richer sauce, especially if there’s some little piece of meat that can be accommodated in its large empty belly. If you are thinking Carbonara right now, you’re welcome.