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Felicetti Manograno Organic Kamut Linguine Pasta
Kamut (Triticum Turgidum Turanicum) is a "wheat from he past -- the looks toward the future." This ancient grain originated in the middle east, and was rediscovered and patented by the American farmer, Robert Quinn. Robert sought to protect its authenticity.
This forerunner of modern Durum wheat is two or three times larger than ordinary wheat, has a protein content up toe 40% higher, and is extremely rich in vitamins, minerals, and amino-acids. It is more digestible because the gluten contained in Kamut has totally unique nutritional properties, due to the purity of the variety.
Since its founding in 1908, four generations of Felicetti's have made pasta using exclusively organic agricultural methods, with no chemical fertilizers or sprays. They are committed to producing the finest pasta, taking special care to define healthier eating, and return to the origins of fine pasta by selecting those varieties of wheat that have remained pure since ancient times. This is an important inheritance that today is embodied in the "Selezioni Monograno Valentino Felicetti" project.
The Felicetti family is, 1. is scrupulous about the selection of raw materials, 2) focused on craftsmanship, making their pasta in accordance with methods of the master pasta makers of Italy, and 3) focused on all facets of production, ensuring a high quality outcome.
The Felicetti Company produces their fine pasta using the natural resources of the Dolmites. To enhance the flavors of the semolina, they use only pure water from a spring located at an altitude of 2,000 meters on Mount Latemar. The pasts is drawn through bronze dies, to obtain a rougher surface which is ideal to absorb all types of dressings. The product is dried in the pure, uncontaminated air of the Fiemme Valley. All products are certified organic by Controllo Biologico and the Agricultura Biologica JAS. They are also certified Kosher by OK Kosher.