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Montebello Organic Pasta
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Ranked #2 in Pasta & Grain
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Montebello Organic Pasta
Montebello is an Italian classic...a true artisan pasta that uses long forgotten Old World techniques to create distinctive flavor and texture. Durum wheat semolina is organically grown on small 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 fine dough, which is extruded through hand-made bronze dies to create a rough texture.
Instead of flash drying in ovens, the artisans of Montebello dry their prized pasta slowly in traditional drying rooms. These Old World practices produce a delicious hand crafted pasta with a unique porous texture that cooks evenly and holds sauces beautifully. Enjoy Montebello knowing that it is the finest pasta available. Buon Appetito!
Instead of flash drying in ovens, the artisans of Montebello dry their prized pasta slowly in traditional drying rooms. These Old World practices produce a delicious hand crafted pasta with a unique porous texture that cooks evenly and holds sauces beautifully. Enjoy Montebello knowing that it is the finest pasta available. Buon Appetito!
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Montebello Organic Pasta User Reviews
Ranked #2 in the this category › Pasta & Grain
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Mmmm, fancy organic shell noodles
stins
reviewed November 11, 2008 at 10:18 am
reviewed November 11, 2008 at 10:18 am So to be fair, the only Montebello Artisan Organic Pasta I've tried is the orecchiette. Now...I'll be honest. I was not at all familiar with the term "orecchiette" before this pasta. I'd just called it....shell noodles. That's basically what these are (although, I guess they're more dome like than shell like...but I digress).
In any case, they are delicious. I like the fact that this pasta is pretty thick. It makes your meal seem much more substantial. Taste is excellent. And it's organic. I didn't follow the instructions (not really at all) the second time I cooked this pasta, so some of it stuck together a little, but that was an operator error, I think. Either way, it all got cooked through. Some bits were just a tad more al dente than others...but it tastes great both ways.
I don't recall exactly what I paid for the 16 ounce package...but I'm pretty sure I can safely say I paid more than the generic pasta brands. I'm okay with that though. It was quality. And I'd definitely buy it and eat it again.
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Pros: Organic, nice and thick, tasty
Purchase Date:October 2008
Instructions from the Orecchiette package:
Cooking our pasta
- Use enough water, at least 4 quarts per pound of pasta.
- Add salt after the water boils, 1 1/2 tablespoons per pound of pasta.
- Stir the pasta as soon as it's in the pot, to prevent clumping.
- Taste your pasta to see if it's done - it's the only reliable test.
- Drain the pasta immediately in a waiting colander - there's no need to rinse.
- Sauce, serve and enjoy!
Cooking time: 9 minutes, test at 8 minutes.
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