Description

• Established 1388
• Imported from Italy by Stonewall Kitchen
• Certified Organic
• USDA Organic
• Produced in Fano, Province of Pesaro and Urbino
• Italian Region of Marche
• Italian Macaroni Product
• Certified Organic by MOFGA

Originally built in 1388, the idyllic Monastery of Montebello has long served as an emblem of agriculture in northern Italy. This is a region prized for its produce and livestock a place beloved for both its hearty durum wheat and delicious free-range eggs. And it is here in nothern Italy where this premium pastat begins, with organic ingredients that are carefully cultivated by hardworking farmers.

Pasta, from farm to fork. 

To achieve pasta perfection, skilled Italian artisans employ old-world techniques that have been passed down through the  generation. Working in small batches, they combine freshly milled semolina flour with beaten eggs, a touch of turmeric and a sprinkling of pure water. The delicate dough is then shaped through classic bronze dies and left to gradually air-dry in neat little nests, a meticulous process that results in impeccable pasta with a wonderful, porous texture designed to better soak up sauce. Bite for bite, it's as delicious as homemade, delivering Italian excellence to any dish. 

Enjoy Montebello knowing that it's the finest Italy has to offer. 

Stonewall Kitchen is proud to be the exclusive importer of Montebello pastas. We search high, low and across the globe to bring you the best brands in specialty foods.  Buon appetito!

Expiration Date

UPC

Ingredients

Durum wheat semolina*, eggs*, turmeric*. 

*Organic

Contains: Wheat (contains gluten).

May contain traces of soy.

Suggested Use

1. Bring a large pot of water to a boil, using at least 4 quarts of water per pound of pasta. 
2. Add 1 1/2 Tbsp. of salt per pound of pasta once the water has begun boiling. 
3. Pour pasta into boiling water and stir after 1 minute to prevent clumping. 
4. Begin testing for doneness prior to completed cook time, as tasting is the most reliable test. 
5. Drain pasta immediately into a colander. 
6. Sauce, serve and enjoy.

Cooking time: Begin testing at 4 minutes. Recommended cook time is 4-6 minutes.