Michelin starred Chef Davide Scabin cooked with Monograno Felicetti pasta at an Identità Golose seminar in New York City at Eataly.
Linguini. Penne. Rigatoni. Spaghetti. Is there any food more universally known and loved than pasta? World Pasta Day on October 25th is the perfect occasion to indulge in your favorite pasta dish but even a great recipe will taste less than magnifico if it is prepared with cheap pasta. Take your pasta to the next level by cooking with Monograno Felicetti. Made with an approach very similar to fine winemaking, Monograno Felicetti uses single varietal grains and each box of pasta can be traced back to a single organic field.
Located in Predazzo at the foot of the Dolomites, Felicetti is a family business that was founded in 1908. Today, the company is managed by Riccardo Felicetti. Quite surprisingly, Riccardo is also the first Italian to serve as president of the International Pasta Organization. Riccardo's passion for pasta pushed him on a four-year journey testing hundreds of strains of wheat, farro, and kamut to identify which would make the best tasting, most nutritious, and highest quality pasta. This journey culminated in the creation of Monograno Felicetti which combines these superb grains with pure Dolomite spring water.
Riccardo Felicetti, the driving force behind Monograno Felicetti and president of the International Pasta Organization.
So how does Monograno Felicetti taste? Francine Segan, author of Pasta Modern: New and Inspired Recipes From Italy, raves about it. Michelin starred Italian chefs Davide Scabin (Combal.Zero) and Fortunato Nictora (Felidia) recently prepared dishes with Monograno Felicetti at an Identità Golose seminar at Eataly in New York City. Both chefs praised the flavor, texture, and versatility of Monograno Felicetti.
Michelin starred chef Chef Fortunato Nicotra prepared Lobster & Shrimp Minestra with Broken Kamut Spaghetti Monograno Felicetti.
Chef Nicotra prepared spaghetti with lobster and shrimp. Chef Scabin went in a slightly more avant garde direction with ramen style spagehetti and rigatoni prepared in a pressure cooker. Monograno Felicetti absorbed the flavors of the sauces but beautifully maintained it's structure and integrity. Inspired by the professionals, I prepared Monograno Felicetti at home and I was immediately struck by how aromatic it was. Simply boiling Monograno Felicetti in salted water released a bouquet of delicious nutty and earthy aromas in my kitchen. It truly made me feel like a virtuoso when I paired it with my humble homemade meat sauce.
When compared to other pastas, Monograno Felicetti may cost a bit more but it delivers so much more: organic, 3x the fiber of conventional pasta, 30% higher protein, and incredible flavor & texture. World Pasta Day is the perfect time to try Monograno Felicetti, and once you do, bargain bin pasta will have no place on your plate.
You can find Monograno Felicetti at Eataly and Fresh Direct. To learn more, visit the Felicetti website.
