I absolutely love pasta and on average, I think we have pasta for dinner at least once a week. We are a pasta loving household for sure! I was happy to receive three boxes of pasta from Monograno Felicetti to review and we prepared recipes (new and old) using this distinctive collection of pasta.
The Monograno Felicetti pasta is made from the finest terroirs, which is the set of environmental factors that affect a crop’s quality. The company uses organically grown grains cultivated across regions such as Umbria and Puglia, where the land is ideally suited to produce flavorful and nutritious grains that are then milled into flavorful, nutritious pasta that really sets the bar high when it comes to pasta.
Some of the qualities of the Monograno Felicetti pasta are:
• Exceptionally aromatic
• Delicious nutty flavor
• Fabulously firm texture
• Superior mouth-feel
• Bronze die-cut
• Certified USDA Organic and Non GMO
• Superior nutritional value
• 3 times the fiber of conventional pasta
• 30% higher protein content
• KOSHER certified
For anyone that thinks that all pasta is created equally, that is simply not the case. For example, the Monograno line of pasta represents the culmination of four years of testing of hundreds of ancient strains of wheat, farro and kamut, resulting in superior pasta that can be traced back to a specific organic field. It is the world’s only pasta produced using single varietal ancient grains. Special attention is paid to where each grain is cultivated, producing incredible pasta that is perfect for pairing the finest wines, which of course, I had to test out for myself to see how well the pasta and the wine went together (tough job, but someone has to do it).
Here are the three varieties of pasta that I tried:
• Monograno Felicetti Kamut Grain Chiocciole Pasta – An ancient grain cultivated in Montana and Canada, Monograno Felicetti Kamut pasta has a floral, fruity aroma with the flavor of macadamia and pine nuts. This pasta pairs well with a crisp white wines or fruity reds. We tried a new recipe with this pasta last night—a Cheesy Spinach Pasta Bake—and it was delicious. The noodles were perfect for this recipe and tasted incredible paired with a lovely merlot.
• Monograno Felicetti Matt Grain Penne Lisce Pasta – This pasta is made from a special variety of durum wheat harvested from farms in Puglia and Sicily, Italy. It has an aroma reminiscent of dried coconut and summer hay meadows. Matt pairs with many different wines, including a crisp sparkling wine. This type of wine can really highlight the pasta’s flavor of stone-baked bread with creamy butter. A floral red will highlight the sweet aroma of coconut. We made this pasta with my husband’s homemade marinara sauce and the noodles tasted so rich and elegant. It was much different than the other brands we’ve tried.
• Monograno Felicetti Farro Linguine Pasta – Farro is packed with protein and grown in Umbria, Italy. It releases the delicate aroma of toasted hazelnuts and eggplant. With flavor notes of peanut butter and sweet red dates, Monograno Felicetti Farro pasta pairs well with red wines and full-bodied white wines. This pasta would be perfect with something like a linguine and pesto sauce or Linguine with clams and a nice Chardonnay.
All three pastas definitely lived up to the quality and taste that you would expect from this type of premium product. You can purchase Felicetti Monograno Organic Spaghetti Matt Pasta, 1.1 lb
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Giveaway: One lucky winner is going to win 3 pkg. of Monograno Felicetti Organic Pasta: Farro Linguine, Kamut Chiocciole, Matt Penne.
Giveaway Details: This giveaway is open to US Residents age 18 or over. You must complete the Mandatory Entry to be eligible. This giveaway will close on June 2nd, 2016 at 11:59pm EST Time. No purchase required to enter or win. Please read our rules & guidelines before entering this giveaway (located at the top of our homepage).
Disclaimer: Kristine has personally reviewed the product listed above. She has not received any monetary compensation for her review but did receive a free product to try out so she could evaluate and use it for her review. Her thoughts & opinions in this review are unbiased & honest and your opinions may differ. Please read our official rules for giveaways before entering. Two Classy Chics is not responsible for shipment of this product
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I would use the Linguine Pasta & make Linguine & Clams
My husband makes the spaghetti im our house. I have never heard of Monograno Felicetti Kamut Grain Chiocciole Pasta. I would have to try that first.
Monograno Felicetti Matt Grain Penne Lisce Pasta I like coconut and bet this smells and tastes great. I think I would like some chicken alfredo with this because it may not be the most healthy but it’s delicious. I work out. I’m thin. 6 foot and 145 lbs.
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I would like to make some sort of cream based sauce with the Monograno Felicetti Farro Linguine Pasta and eat it with garlic bread! I also like tomato based sauces so it just depends on my mood.
I would like to try the Monograno Felicetti Matt Grain Penne Lisce Pasta. I would make a Shrimp Primavera with Arrabiata Sauce. I think it would be very delicious.
The Farro Linguine Pasta looks like I would like it… I do enjoy eating pasta so hopefully I will be a winner!
I would like to try the linguine pasta. I would probably try to make an asian dish with them, like lo mein noodles with veggies.
Thanks for the chance to win!
I would like to try the linguine first. I would make spaghetti with it!
I would like to try the Linguine pasta.
This would be fantastic in my cold shrimp pasta salad.
thank you
I want to make the farro linguine; I would make linguine and oil with mushrooms and olives.
I would lean towards the Chocolate Pasta first maybe something with sliced Strawberries too. They sound neat and fun to try.
I would try the Chiocciole Pasta first. I would make a Bolognese sauce and garlic bread to serve with it.
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I’d like to try Monograno Felicetti Matt Grain Penne Lisce Pasta. I would make Creamy Roasted Red Pepper Penne.
I would love to try the Monograno Felicetti Farro Linguine Pasta. Thankyou, ken
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I’d like to try the Farro Linguine Pasta. I just like noodles and wrapping them around my fork!
I’d like to try the Monograno Felicetti Kamut Grain Chiocciole Pasta, and the recipe you suggested sounds fabulous!!
I would love to try the penne. I would make a vegetable pasta salad. Hooray for being Certified USDA Organic & Non GMO.
I would like to try the Monograno Felietti Kamut Grain Chiocciole Pasta
it looks good would make for a nice summer dinner
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I’d love to try the Monograno Felicetti Farro Linguine Pasta first because it’s the most ‘familiar’ pasta shape. I would make linguine with clams!
I would like to try the Monograno Felicetti Matt Grain Penne Lisce Pasta. I too make a homemade tomato sauce that I would top it off with. I would tone down the spices in my sauce so the flavor of the pasta would come through.
Out of the pastas that you featured today on your blog post, I would most like to use the Monograno Felicetti Matt Grain Penne Lisce Pasta to make a cold pasta salad with tomatoes and cilantro. I would also add some chicken and other seasonings and maybe a little garlic. Their pasta sounds so amazing I would love to try it out.
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I think that I would give this recipe a try; Khorasan Kamut fusilli with home made ham, asparagus and Grana Trentino cheese-
My husband likes a simple fettuccine linguine so I would use the Monograno Felicetti Farro Linguine Pasta with our fettuccine sauce and some broccoli for my daughter and me.
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I would like to try the Farro Linguine Pasta and I would make a Bolognese with lots of garlic and fresh tomatoes. In my house, Sunday is often pasta night with extended family. Growing up my mom would make fresh homemade pasta and this sounds like it might be almost as good.
I would love to try the Momograno Grano Felicetti DuroGrano Duro Biologico Penna Pasta, I have never seen it for sale anywhere, but I would certainly buy it!
The Monograno Felicetti Farro Linguine Pasta would be the first one I’d love to try. I think we’d start off with Linguine with garlic and oil – I love the combination, and some Parmesan or Romano shaved over the top. Simple, but classic! Then we’d take it from there. We are a pasta family – at least 4 times a week! Mama mia!
This is great. I would love to try the Monograno Felicetti Farro Linguine Pasta. I would toss is with an alfredo sauce and shrimp.
I would love to try the Monograno Felicetti Kamut Grain Chiocciole Pasta, and I think I’d let it be the star of the meal in order to let its flavor shine through–maybe a light Alfredo-type sauce.
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I’d like to try the Monograno Felicetti Farro Linguine Pasta and make a summery dish with baby artichokes and a lemon and olive oil sauce with parmesean shavings.
I’d like to use the Matt Grain Penne Lisce Pasta in a bake with tomatoes and eggplant.
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I think I’d try the Chiocciole first. I might make a ‘fake lasagna’ that we like to throw together. Basically, you use all the typical lasagna ingredients: sausage, ricotta, sauces, tomatoes, onion, mozzarella. But instead of using lasagna style pasta, we just use a regular pasta. We cook it in a casserole dish & do the layering, but it’s so much easier.