Valentino Felicetti Organic Pasta

About Valentino Felicetti

Tagliatelle with Leeks and Fontina Cheese

Aged Balsamic Vinegar

Extra Virgin Olive Oil

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valentino Felicetti Organic Monograno Pasta: Nearly 100 years of experience and tradition is combined with pure organic wheat and mountain spring water to create an extraordinary pasta. The pasta dough is baked slowly over 48 hours to retain its shape and flavors during cooking. Then bronze dies (like ancient Rome) are used to create the pasta shapes so that they hold on to the pasta sauce. This organic pasta also has Kosher certification.

Size:
Organic Penne, organic Eliche, organic Spaghetti: 1.1 lbs

Organic Egg Tagliatelle: 0.5 lbs

$5.99
Quantity: Shapes:

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Ratings:

(5/5 from 4 reviews)
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Type:

Duram Wheat, Organic, Kosher Pasta.

Producer:

Riccardo Felicetti.

Location:

Predazzo, in the Trento province of Trentino-Alto Adige.

Manufacturing:

Bronze dies

Certification:

CCPB (organic), ISO 9001:2000/VISION, USDA, JAS, KOSHER,...



	Valentino Felicetti-1908

"I love the warmth and perfume of pasta, and its generosity above all, its ability to adapt to numerous different flavours and tone down any contrasts." - Riccardo Felicetti.

Serve and enjoy high-quality pasta that is in total harmony with the environment and the man-nature balance. “Pasta biologica” (organic pasta) from Valentino Felicetti brings the real flavor of nature to your dining table. Certified Organic AND Certified Kosher. Learn More

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Serves 4-6
Prep: 10 min. Cook: 15 min.

Ingredients:
4 tbsp extra-virgin olive oil
7 oz. leeks, cleaned and thinly sliced
salt and freshly ground black pepper
5 oz. fontina cheese, diced
1 tbsp spicy mustard
1 lb tagliatelle

Heat the oil in a large heavy-bottomed pan. Add the leeks and just enough water to cover them. Cook over medium heat until the leeks are tender. Season with salt and pepper, add the cheese and mustard and cook until the cheese has almost melted. Meantime, cook the tagliatelle in a large pan of salted, boiling water until al dente. Drain well and place in a warm serving dish. Pour the leek sauce over the top, toss gently and serve.

From the book Pasta by Fabrizio Ungaro. Published by The Wine Appreciation Guild.