Monograno Felicetti - Penne Ritorte Matt - Dried Italian Short Pasta - 17.6oz (500g)


  • A short tube shaped pasta, cut on the angle, with textured exterior. Matt is a strong and rich variety of durum wheat, which is at its best when farmed in Puglia and Sicily. Skillfully our master pasta makers turn it into a premium product that during cooking releases scents of hay, desiccated coconut, and a hint of stretched mozzarella.

    Since 1908 the same family, with the same values, has been working passionately in the beautiful landscape of the Dolomites. Monograno Felicetti commits to using only 100% spring water, directly from the mountains in their region, and their semolina and wheat flour is 100% organic and whole.

    Pairing: Very versatile pasta, perfect with any red sauce.

    Taste Profile: bread, butter, bamboo shoots.

  • Penne all’Amatriciana

    This is one of Italy’s staple pasta sauces. Easy, quick, spicy and comforting.

    Yield: serves 5
    Prep time: 10 minutes
    Cooking time: 25 minutes

    Garlic peeled, 1 clove
    Yellow onion, 1 diced
    Chili pepper flakes, 1 tablespoon
    White wine, a splash
    Pancetta or bacon, ½ pound diced
    1 jar cherry tomato sauce (23 ounce) - Bottle Cherry Tomatoes Sauce by Segreti di Sicilia
    Penne dried pasta, one pack 500g Penne Matt by Felicetti
    Sea salt, 2 table spoons
    Fresh basil, about 10 leaves
    Extra virgin olive oil, 3 tablespoons
    Parmiggiano Reggiano cheese, 3 ounces grated

    Utensils Needed
    A large pot and a shallow pan.

    Fill the large pot with water and bring to boil. In the meantime, heat the pan and add one tablespoon extra virgin olive oil (or other oil if preferred). On a medium to high heat add garlic, chili flakes and onion, stir and when it starts to brown add the splash of wine (or water). Once the liquid evaporates add the pancetta, when it is cooked through add the cherry tomato sauce, add 1 large pinch of salt, lower the flame and let simmer. At this point the water in the pot should be boiling, add the remaining sea salt to the water. Cook the pasta in the boiling water for the suggested time on box. Stir occasionally so that it does not stick. The pasta should be still firm and ‘al dente’ when ready – try one! Drain the pasta in a colander and then add the pasta directly to the pan with sauce and toss for a minute or so. Serve with some torn fresh basil, a drizzle of extra virgin olive oil and grated parmiggiano reggiano cheese.
  • Ingredients: Organic Matt Durum Wheat Semolina, Water.

Related Items