Montebello Organic Spaghetti Pasta (16 oz)
It is crafted using time-honored techniques from Italy. Originating from the hills overlooking the Adriatic Sea, durum wheat semolina is meticulously ground and merged with pure mountain spring water to form a fine dough. The dough is shaped using hand-made bronze dies, resulting in a rough texture. Slow drying in traditional rooms rather than flash drying in ovens helps preserve the unique porous texture that ensures even cooking and excellent sauce retention. Grown on family farms and produced at the Monastero di Montebello in Marche, Italy, this artisan pasta is certified organic by Quality Assurance International, reflecting a commitment to natural agriculture and environmental stewardship that has been maintained since 1388. Number of servings: 8
Ingredients: Organic Durum Wheat Semolina
Cooking our pasta; 1. use enough water, at least 4 quarts per pound of pasta. 2. add salt after the water boils, 1-1/2 tablespoon per pound of pasta. 3. stir the pasta as soon as it's in the pot to prevent clumping. 4. taste your pasta to see if it's done - it's the only reliable test. 5. drain the pasta immediately in a waiting colander - there's no need to rinse. 6. sauce, serve and enjoy! cooking time: 8 minutes, test at 7 minutes.
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