Linguine is a long noodle, wider than spaghetti, but not as wide as fettucine, and is known for having more of an elliptical shape, than a flat shape.
Farro, or spelt, is an ancient grain that has a slight nutty flavor and firm texture. The farro used in Monograno Felicetti's pastas is rigorously selected in collaboration with sustainable producers. Farro has been in use since the ancient days of Celts, Egyptians and Etruscan.
Skillfully our master pasta makers turn it into a premium product that during cooking releases delicate scents of machis, fresh nut and cooked aubergine. Its texture is firm and slightly crunchy, like bread crust, with a flavour that combines hints of peanut butter and red date.
Farro was probably the second wheat to be cultivated and the most popular in most European regions until early Roman times when it was superseded by durum and bread wheats. It is one of the wheat varieties with the highest content of protein 17%. 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.
Taste Profile: slightly crunch, with a deep earthy flavor like peanut butter and dates.
Pairing: seafood and pesto.
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