Montebello Organic Farfalle 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 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 fine dough, 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 produce a delicious, small batch pasta with a uniquely porous texture that cooks to al dente every time and holds sauces beautifully.

• The word “farfalle” means “butterfly” in Italian, but it’s also known for its bow tie shape
• It’s a cut particularly good for serving with cream or tomato sauces
• Our version is made using durum wheat semolina organically grown on a small cooperative of family farms in the rolling hills overlooking the Adriatic Sea