In 1908, Felicetti took on the challenge of producing pasta in the very heart of the Dolomites, thanks to the intuition of our grandfather Valentino. Today, we still use only spring water to mix our pasta, and pure mountain air to dry it. Working with organic farmers throughout Italy who have partnered with them for generations, Felicetti uses 100% Italian Organic Durum Wheat that is freshly milled into semolina flour, and put into production within 24 hours. All bronze-extruded and available in 200 cuts. Packaged in the first-ever 100% recyclable paper bag.
Cavatappi Best Used for Mac N Cheese, Ragu
Farfalle Best Used for Pesto, Summer Salads