Description
Montebello is an Italian classic, a true artisan pasta that uses long forgotten Old World techniques to create distinctive flavor and texture. Durum wheat semollina is organically grown on a small cooperative of family farms in the rolling hills overlooking the Adriatic Sea. The semolina is then carefully ground and combined with pure mountain spring water to produce a finedough which is extruded through bronze dies to create a rough texture. Instead of flash drying, the artisans of Montebello dry their prized pasta slowly. These old world practices p roduct a delicious, small batch pasta with a uniquely porous texture that cooks to al dente every time and holds sauces beautifully.
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