Producing pasta in the heart of the Dolomites: a challenge begun by Pastificio Felicetti in 1908, thanks to the intuition of grandfather Valentino of using spring water for the dough and pure mountain air for drying. A line that contains all the expertise of tradition. Meticulous selection of the finest durum wheat, just the right amount of grinding, and bronze drawing give this pasta the typical Felicetti flavor.
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The Felicetti family has perfected artisanal pasta making. Since the company’s inception in 1908, the Felicetti name has become synonymous with the highest quality pastas trusted by chefs and home cooks around the world. Based in the heart of the Italian Alps in an area known as the Dolomites, our sustainable factory uses the purest alpine water and the clean air of the mountains to perfect its pasta.
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