Carefully selected organic grains are masterfully mixed with the purest water to obtain a balanced, velvety pasta that welcomes every sauce and always cooks to perfection. Linguine is a little thicker than spaghetti, and is slightly flattened on either side to help it pick up hearty sauces like bolognese, clam sauce or other seafood creations, or anywhere else you'd use spaghetti, but want a little more heft and bite. This linguine is made in the traditional way with organic durum wheat and pure spring water from the Dolomite Mountains in Predazzo, a city in Northern Italy.
Now 2 for $7! This offer only applies to pastas of the same shape and cannot currently be mix-and-matched.
Vegan and certified Kosher
Italy
At the intersection of two mountain rivers lies the town of Predazzo, Italy, home to Pastificio Felicetti, a pasta factory established in 1908. This family enterprise and its traditional knowledge of pasta-making has been passed down through generations. The secret of their magic lies in the simplicity of the ingredients: 100% Italian durum wheat semolina and fresh water from the Italian Alps. Pastificio Felicetti maintains the old-fashioned standards of pasta-making: employing bronze dies and low temp drying in the open mountain air. The bronze dies create slightly rough edges that allow the pasta to better absorb the succulent sauces it’s served with--just like in authentic Italian restaurants. Conventional pasta, cut with a Teflon die and dried under high heat, produces slick noodles that toppings can’t cling to. With their commitment to sustainability and the preservation of nature, Pastificio Felicetti’s products are a perfect fit for Farm to People.